A Study of the Influence of Packaging Material on the Development of a Pattern in Semi-hard Cheeses Produced Using Propionic Acid Bacteria

被引：0
|
作者：
Rogov, G.N. [1 ]
Smirnova, T.S. [1 ]
Kartashov, S.I. [2 ]
Kovalishina, D.A. [2 ]
Kalmykova, M.V. [2 ]
Namsaraev, Z.B. [2 ,3 ]
机构：
[1] All-Russia Scientific Research Institute of Butter and Cheese Making, Branch of Gorbatov Federal Research Center for Food Systems, Uglich,152613, Russia
[2] National Research Center Kurchatov Institute, Moscow,123182, Russia
[3] Sirius University of Science and Technology, Sirius, Russia
来源：
Nanobiotechnology Reports | 2024年 / 19卷 / 05期
关键词：
Propionic acid;
D O I：
10.1134/S2635167624602171
中图分类号：
学科分类号：
摘要：
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页码：815 / 823
页数：8
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