TY  JOUR
TI  Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples
KW  Starter culture
KW  fermented baked milk (ryazhenka)
KW  freezing point
KW  titratable acidity
KW  active acidity
KW  electrical conductivity
KW  water activity
JO  Food Processing: Techniques and Technology
AU  Padarozhniaya, I.V.
AU  Vetokhin, S.S.
PY  2025
IS  55
PB  Kemerovo State University