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Evaluation of the microbiological quality of some dairy products

É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc,
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Laslo, É.
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É. György

É. György

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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György, É.
  
24 dic 2018
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Pubblicato online: 24 dic 2018
Pagine: 27 - 44
DOI: https://doi.org/10.2478/ausal-2018-0002
Parole chiave
© 2018 É. Laslo et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Laslo, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of BioengineeringMiercurea Ciuc
György, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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