লোডিং...
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
RESEARCH BACKGROUND: Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of s...
সংরক্ষণ করুন:
| প্রকাশিত: | Food Technol Biotechnol |
|---|---|
| প্রধান লেখক: | , , , , , , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7416124/ https://ncbi.nlm.nih.gov/pubmed/32831565 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.02.20.6439 |
| ট্যাগগুলো: |
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