%0 Journal Article
%T Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples
%A Padarozhniaya, I.V.
%A Vetokhin, S.S.
%K Starter culture, fermented baked milk (ryazhenka), freezing point, titratable acidity, active acidity, electrical conductivity, water activity
%J Food Processing: Techniques and Technology
%D 2025
%N 55
%P 16
%I Kemerovo State University