Sensory Overview of Some Romanian Maturated Cheeses

Online veröffentlicht: 15. Mai 2025

Seitenbereich: 46 - 52

DOI: https://doi.org/10.2478/agr-2025-0009

Schlüsselwörter

sensory evaluation, Romanian maturated cheeses, Năsal Cheese, Hochland Praid Atelier creamy semi-hard cheese, Gran Sârbova maturated cheese, Horezu maturated cheese

© 2025 Mihaela Dana Pop et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.