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Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese

É. György

É. György

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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György, É.
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É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Laslo, É.
 and 
I. Onodi

I. Onodi

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Onodi, I.
  
Dec 17, 2021
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Published Online: Dec 17, 2021
Page range: 84 - 94
DOI: https://doi.org/10.2478/ausal-2021-0005
Keywords
© 2021 É. György et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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