An overview of researches on cheeses ripening in animal skin
The aim of this paper is to review the existing knowledge of manufacturing procedures, chemical composition, sensory attributes, biochemistry and microbiology of different kind of cheeses which ripen in the animal skin. These kinds of cheeses are produced in Croatia, Bosnia and Herzegovina, Monteneg...
Guardat en:
| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Croatian Dairy Union
2010-09-01
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| Col·lecció: | Mljekarstvo |
| Matèries: | |
| Accés en línia: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=89041 |
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