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I. L. Ostroukhova
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I. L. Ostroukhova
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I. L. Ostroukhova
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1
Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses
by
G. M. Sviridenko
,
V. A. Mordvinova
,
I. L. Ostroukhova
Published 2021-07-01
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Article
2
Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses
by
V. A. Mordvinova
,
E. V. Topnikova
,
E. S. Danilova
,
I. L. Ostroukhova
Published 2023-01-01
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Article
3
IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE
by
О. V. Lepilkina
,
V. A. Mordvinova
,
E. V. Topnikova
,
I. L. Ostroukhova
,
E. S. Danilova
Published 2020-07-01
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Article
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