The effect of molecular hydrogen on the quality and shelf life of soft brined cheese

Sh. T. Kyrykbaeva; Zh. Kalibekkyzy; K. S. Bekbayev; A. A. Melissova; A. D. Daiyrbekova; A. R. Okasov

For citations:

Kyrykbaeva Sh.T., Kalibekkyzy Zh., Bekbayev K.S., Melissova A.A., Daiyrbekova A.D., Okasov A.R. The effect of molecular hydrogen on the quality and shelf life of soft brined cheese. The Journal of Almaty Technological University. 2026;152(2):68-76. https://doi.org/10.48184/2304-568X-2026-2-68-76

Views PDF (Eng): 41

JATS XML

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

Username
Password
	Remember me
Not a user? Register with this site Forgot your password?

User

The Journal of Almaty Technological University

For citations:

Cookies policy