Work

Semi-Hard Cheeses with Propionic Acid Fermentation

Year: 2025

Type: article

Source: Cheesemaking and buttermaking

DOI: 10.21603/2073-4018-2025-1-13

Authors: Olga Lepilkina, Tatiana Smirnova, Anastasia Grigorieva, Grigorii Rogov

Institution: All-Russian Scientific Research Institute of Butter and Cheese Making

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4408393990

FWCI: 0.435

Cites: 4

Cited by: 1

Related to: 10