Authors
Magalie Poirieux
IUT Lyon 1, France
Georgi Kostov
Department “Technology of wine and brewing”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Rositsa Denkova
Department “Biochemistry and molecular biology”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Vesela Shopska
Department “Technology of wine and brewing”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Mihaela Ivanova
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Tatyana Balabanova
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Radka Vlaseva
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria