00617naa#a2200181#i#4500001001400000005001700014011001400031100004100045101000800086102000700094200017500101210004600276215001000322608002700332700002000359700002900379856002700408EN\\bibl\235620241226055807.4##a2308-4057##a20140527b2014####ek#y0engy0150####ca0#aENG##aRU1#aAssessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti MoldseJournal article1#aKemerovocKemerovo State Universityd2014##a4 с.##aJournal article2local#1aOrlyukgYuriy  #1aStepanishchevgMikhail  4#ajstrategizing.kemsu.ru