[Low-fat cheese in the focus of dietary nutrition].

Autor: Sviridenko GM; All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, 152613, Uglich, Russian Federation., Vakhrusheva DS; All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, 152613, Uglich, Russian Federation., Sviridenko YY; All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, 152613, Uglich, Russian Federation., Mordvinova VA; All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, 152613, Uglich, Russian Federation., Delitskaya IN; All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, 152613, Uglich, Russian Federation.

Publikováno v: Voprosy pitaniia [Vopr Pitan] 2022; Vol. 91 (5), pp. 105-115. Date of Electronic Publication: 2022 Aug 30.