00611naa#a2200181#i#450# EN\\bibl\2356 20241004234358.5 2308-4057 20140527b2014####ek#y0engy0150####ca ENG RU Assessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti Molds Journal article Kemerovo Kemerovo State University 2014 4 с. Journal article local Orlyuk Yuriy Stepanishchev Mikhail jcenter.kemsu.ru