Microbial Quality of Smoked Cow Cheese “Parenica”
Slovak smoked cow cheese “Parenica” is a traditional dairy product with a protected geographical indication. An amount of 96 samples were studied in the present study. The samples were examined for coliforms (VRBL medium at 37 °C for 24-48 h), for lactic acid bacteria (on MRS media at 30 °C for 48-7...
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| Автори: | , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Agroprint Timisoara
2023-09-01
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| Серія: | Scientific Papers Animal Science and Biotechnologies |
| Предмети: | |
| Онлайн доступ: | https://spasb.ro/index.php/public_html/article/view/780 |
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