PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN by D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

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Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

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Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses by D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina

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Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

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Effect of the recombinant chymosins of different origins on production process of soft cheese by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

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Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

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Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova

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THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES by D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova

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