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,...

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Detalhes bibliográficos

Autor principal:	Slavko Kirin
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Croatian Dairy Union 2006-06-01
coleção:	Mljekarstvo
Assuntos:	autochthonous cheese domestic cooked cheese Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI) senzory properties chemical composition microbiological quality of cheese
Acesso em linha:	http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3482
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