Microorganisms Isolated from the Slovak Traditional Cheese “Parenica”and their Identification with Mass Spectrometry
Cheese is one of the most important products of dairy industry from the economic and nutritional points of view that demands the high processing technology and production hygiene. The aim of the study was to evaluate microbiological quality of traditional Slovak cheese “Parenica” produced from sheep...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Agroprint Timisoara
2023-09-01
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| Σειρά: | Scientific Papers Animal Science and Biotechnologies |
| Θέματα: | |
| Διαθέσιμο Online: | https://spasb.ro/index.php/public_html/article/view/976 |
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