Bahdanava L., Kovaleva V., Bondarenko Y. EFFECT OF LACTOSE HYDROLYSIS ON SOURDOUGH MICROFLORA IN THE CHEESE MAKING PROCESS. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):150-157. (In Russ.)
Editor-in-Chief
Gordej Vl. Gusakov
Email this article (Login required)
Email the author (Login required) 220075, Republic of Belarus, Minsk Partizansky av., 172
Development and Production Republican Subsidiary Unitary Enterprise “Institute for Meat and Dairy Industry”
Phone: +375 17 373-38-52
E-mail: info@instmmp.by, meat-dairy@tut.by
