Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese
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17. Dez. 2021
Über diesen Artikel
Online veröffentlicht: 17. Dez. 2021
Seitenbereich: 84 - 94
DOI: https://doi.org/10.2478/ausal-2021-0005
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© 2021 É. György et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
György, É.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Laslo, É.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Onodi, I.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science