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  1. 1
    Effect of the recombinant chymosins of different origins on production process of soft cheese

    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

    Published 2022-07-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  2. 2
    PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN

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

    Published 2022-03-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  3. 3
    THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

    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

    Published 2020-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  4. 4
    Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

    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

    Published 2022-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  5. 5
    Influence of different milk-clotting enzymes on the process of producing soft cheeses

    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

    Published 2021-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article
  6. 6
    Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

    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

    Published 2022-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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    Article

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