Open AccessIMPROVEMENT OF BRUSH CHEESE RECIPES BRYNZA TYPE WITH HIGH TITER OF LACTIC BACTERIA
Author(s) -
N. Neposhyvailenko,
I. Kornіienko,
A. Anatskyi
Publication year - 2022
Publication title -
zbìrnik naukovih pracʹ dnìprodzeržinsʹkogo deržavnogo tehnìčnogo unìversitetu. tehnìčnì nauki/zbìrnik naukovih pracʹ dnìprovsʹkogo deržavnogo tehnìčnogo unìversitetu. tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2617-8389
pISSN - 2519-2884
DOI - 10.31319/2519-2884.40.2022.20
Subject(s) - lactococcus lactis , food science , lactic acid , starter , leuconostoc mesenteroides , raw milk , fermentation , brine , pasteurization , bacteria , raw material , biology , lactococcus , microbiology and biotechnology , chemistry , ecology , genetics , organic chemistry