TY  JOUR
TI  STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF                   PENICILLIUM AND RENNET
KW  Mold fungi of the genus of
KW  cheese
KW  proteolytic enzyme system
KW  proteolysis
KW  hydrolysis of proteins
KW  peptides
KW  free amino acids
KW  organoleptic characteristics
JO  Food Processing: Techniques and Technology
AU  Kushevskaya, M..
AU  Shabanova, O..
AU  Kriger, O..
AU  Ostroumov, L..
AU  Zakharova, L..
AU  Smirnova, I..
PY  2015
IS  39
PB  Kemerovo State University