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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...

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書目詳細資料
發表在:Food Technol Biotechnol
Main Authors: Frece, Jadranka, Vrdoljak, Marija, Filipčić, Mija, Jelić, Marko, Čanak, Iva, Jakopović, Željko, Pleadin, Jelka, Gobin, Ivana, Dragičević, Tibela Landeka, Markov, Ksenija
格式: Artigo
語言:Inglês
出版: University of Zagreb Faculty of Food Technology and Biotechnology 2016
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在線閱讀: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
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