%0 Journal Article
%T Studies on the Selection of Propionic Acid Bacteria for Rindless Semi-Hard Cheeses
%A Rogov, G.N.
%A Smirnova, T.S.
%A Topnikova, E.V.
%K Cheese production, propionic acid bacteria, technological factors, protective cultures, ripening temperature, lysozyme, nitrates, active acidity, salting
%J Food Processing: Techniques and Technology
%D 2026
%N 56
%P 17
%I Kemerovo State University