Á lódáil...
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s and sheep’s milk, curd, ripened cheese (15, 3...
Na minha lista:
| Foilsithe in: | Food Technol Biotechnol |
|---|---|
| Main Authors: | , , , , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
|
| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105612/ https://ncbi.nlm.nih.gov/pubmed/27904402 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.02.16.4418 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|