Skokowa O., Chekanowa J., Demyanets A. The use of buttermilk in the composition of normalized cream mixtures in the production of sour cream with a low fat content. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):152-158. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-152-158
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