TY  JOUR
TI  Selection of bacterial cultures for semi‑hard cheeses with a low temperature of secondary heating, formed using various methods.
KW  
JO  Cheese- and buttermaking
AU  Rogov, G.N.
AU  Smirnova, T.S.
AU  Kucherenko, I.V.
PY  2026
IS  
PB  Kemerovo State University