Для цитирования:

Makarijoski B., Рrеsilski S., Кhаn M., Нlеbа L., Shariati M., Rаshidzаdеh S. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production. Вестник Воронежского государственного университета инженерных технологий. 2016;(4):135-140. https://doi.org/10.20914/2310-1202-2016-4-135-140

For citation:

Makarijoski B., Рrеsilski S., Кhаn M.U., Нlеbа L., Shariati M.A., Rаshidzаdеh S. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):135-140. https://doi.org/10.20914/2310-1202-2016-4-135-140