Open AccessBUFFER CAPACITY OF WATER-SOLUBLE FRACTION OF CHEESE AS ONE OF RIPENESS INDICATORS
Author(s) -
Anastasia I. Grigorieva
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-52-56
Subject(s) - ripeness , fraction (chemistry) , buffer (optical fiber) , cheesemaking , food science , chemistry , chromatography , ripening , computer science , telecommunications