Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life
, , e
15 mar 2016
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 15 mar 2016
Pagine: 59 - 64
Ricevuto: 01 lug 2015
Accettato: 19 nov 2015
DOI: https://doi.org/10.1515/macvetrev-2015-0068
Parole chiave
© 2015 Josip Vrdoljak et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Vrdoljak, Josip
Croatia
Dobranić, Vesna
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of ZagrebZagreb, Croatia
Filipović, Ivana
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of ZagrebZagreb, Croatia
Zdolec, Nevijo
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of ZagrebZagreb, Croatia