TY  JOUR
TI  RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES
KW  Semihard cheeses
KW  moisture link forms
KW  thermogravitation
KW  nonisothermal analysis
JO  Food Processing: Techniques and Technology
AU  Bryukhanov, M..
AU  Ermolaev, V..
AU  Tretyakova, N..
PY  2015
IS  39
PB  Kemerovo State University