Psychrotrophic bacteria and their negative effects on milk and dairy products quality
The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a commo...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Croatian Dairy Union
2012-06-01
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| Edice: | Mljekarstvo |
| Témata: | |
| On-line přístup: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=124020&lang=en |
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