Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production
The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and charact...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Cyfres: | Food Technology and Biotechnology |
| Pynciau: | |
| Mynediad Ar-lein: | http://hrcak.srce.hr/file/124071 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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