Study on the improvement of the recipe for soft cheese with increased biological  value and osteotropic orientation

O. S. Fedorova; N. Yu. Klyuchko

For citations:

Fedorova O.S., Klyuchko N.Yu. Study on the improvement of the recipe for soft cheese with increased biological value and osteotropic orientation. KSTU News. 2025;(76):74-87. (In Russ.) https://doi.org/10.46845/1997-3071-2025-76-74-87

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 1997-3071 (Print)

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