TY  JOUR
TI  Assessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti Molds
KW  P. camemberti
KW  P. roqueforti
KW  Pechersky cheese
KW  proteolysis
KW  lipolysis
JO  Foods and Raw Materials
AU  Orlyuk, Y..
AU  Stepanishchev , M..
PY  2014
IS  2
PB  Kemerovo State University