Microbiological Quality of Slovak Traditional Cheese

Published Online: Apr 13, 2020

Page range: 60 - 65

Received: Dec 16, 2019

Accepted: Feb 07, 2020

DOI: https://doi.org/10.2478/fv-2020-0008

Keywords

microbiology, pathogenic bacteria, raw milk, traditional Slovak dairy products

© 2020 L. Cabanová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.