Open AccessStudy of the influence of spices on the degree of use of protein in the technology of soft cheese from goat’s milk
Author(s) -
Irina Korolchuk,
Nataliia Yushchenko,
Oxana Kochubey-Litvinenko,
Uliana Kuzmyk
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-2-21
Subject(s) - degree (music) , food science , business , microbiology and biotechnology , chemistry , biology , physics , acoustics