TY  JOUR
TI  CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION
KW  Soft cheeses
KW  milk-clotting enzyme
KW  bacterial starter
JO  Food Processing: Techniques and Technology
AU  Ostroumov, L..
AU  Smirnova, I..
AU  Zakharova, L..
PY  2015
IS  39
PB  Kemerovo State University