AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION

S. Danylenko, V. Bondarchuk, A. Khablenko, A. Lukianets, G. Kozlovska, K. Kopylova

Open source

DOI: 10.15673/fst.v17i3.2654
Published: 2023-10-29
Container: Food Science and Technology
Publisher: Odesa National University of Technology
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.15673/fst.v17i3.2654,
  title = {AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION},
  author = {S. Danylenko and V. Bondarchuk and A. Khablenko and A. Lukianets and G. Kozlovska and K. Kopylova},
  year = {2023},
  journal = {Food Science and Technology},
  doi = {10.15673/fst.v17i3.2654},
  url = {https://doi.org/10.15673/fst.v17i3.2654}
}

RIS

TY  - JOUR
TI  - AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION
AU  - S. Danylenko
AU  - V. Bondarchuk
AU  - A. Khablenko
AU  - A. Lukianets
AU  - G. Kozlovska
AU  - K. Kopylova
PY  - 2023
JO  - Food Science and Technology
DO  - 10.15673/fst.v17i3.2654
UR  - https://doi.org/10.15673/fst.v17i3.2654
ER  -

APA

Danylenko, S., Bondarchuk, V., Khablenko, A., Lukianets, A., Kozlovska, G., & Kopylova, K. (2023). AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION. Food Science and Technology. https://doi.org/10.15673/fst.v17i3.2654

Source records

crossref · retrieved 2026-09-26T18:41:16.295Z