טוען...
Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiol...
שמור ב:
| הוצא לאור ב: | Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Korean Society for Food Science of Animal Resources
2019
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728813/ https://ncbi.nlm.nih.gov/pubmed/31508589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e49 |
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