TY  JOUR
TI  Effect of Initial pH of ”Russian Cheese” (Syr Rossiysky) on Proteolysis during Ripening
KW  cheese
KW  active acidity
KW  ripening
KW  lactose hydrolysis
KW  proteolysis
KW  peptide profile
KW  taste
KW  consistency
JO  Cheese- and buttermaking
AU  Lepilkina, O.V.
AU  Grigorieva, A.I.
PY  2025
IS  0
PB  Kemerovo State University