TY  JOUR
TI  THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE BASED  ON THERMAL ACID CLOTTING OF MILK
KW  fresh cheeses
KW  curd cheese
KW  thermal acid clotting
KW  citric acid
KW  food and flavoring additives
KW  recipe
KW  Adygei cheese
KW  organoleptic characteristics
KW  physical and chemical indicators.
JO  Bulletin of KSAU
AU  Utkina, O.S.
AU  Achkasova, E.V.
AU  Golovkina, V.M.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University