Domestic cooked cheese

The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika,...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Slavko Kirin
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Croatian Dairy Union 2006-06-01
سلاسل:	Mljekarstvo
الموضوعات:	autochthonous cheese domestic cooked cheese Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI) senzory properties chemical composition microbiological quality of cheese
الوصول للمادة أونلاين:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!