Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

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Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste by D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina

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Effect of the recombinant chymosins of different origins on production process of soft cheese by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

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Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

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