A.A, M., Yu.A, S., & O.N, M. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University.
Chicago Style (17th ed.) CitationA.A, Mayorov, Sidenko Yu.A, and Musina O.N. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University.
MLA (9th ed.) CitationA.A, Mayorov, et al. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE. Kemerovo State University.
Warning: These citations may not always be 100% accurate.