TY  JOUR
TI  STUDYING PROBIOTIC STRAIN L. PLANTARUM USE POSSIBILITY IN SEMI-HARD CHEESE TECHNOLOGY
KW  probiotic
KW  cheese
KW  texture
KW  chemical indicators
KW  proteolytic activity
KW  color
KW  antioxidant activity
JO  Bulletin of KSAU
AU  Nikitina, E.V.
AU  Yunusov, E.S.
AU  Astakhov, N.M.
PY  2025
IS  0
PB  Krasnoyarsk State Agrarian University