Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese
, oraz
17 gru 2021
O artykule
Data publikacji: 17 gru 2021
Zakres stron: 84 - 94
DOI: https://doi.org/10.2478/ausal-2021-0005
Słowa kluczowe
© 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