Microbiological properties and chemical composition of macedonian traditional white brined cheese
The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Ss.Cyril and Methodius University, Skopje
2013-07-01
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| Rangatū: | Macedonian Veterinary Review |
| Ngā marau: | |
| Urunga tuihono: | http://www.macvetrev.mk/2013-1/Mac%20Vet%20Rev%202013;%2036%20%281%29;%2013-18.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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