Open AccessEFFECT OF LACTOBACILLUS ON THE FORMATION ORGANOLEPTIC PROFILE OF LOW FAT CHEESES
Author(s) -
D S Vakhrusheva
Publication year - 2021
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2021-4-3s-31-36
Subject(s) - organoleptic , food science , lactobacillus , chemistry , fermentation