Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life
Authors
Josip Vrdoljak
Croatia
Vesna Dobranić
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Ivana Filipović
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Nevijo Zdolec
Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
DOI: https://doi.org/10.1515/macvetrev-2015-0068 | Journal eISSN: 1857-7415
Language: English
Page range: 59 - 64
Submitted on: Jul 1, 2015
Accepted on: Nov 19, 2015
Published on: Mar 15, 2016
Published by: Ss. Cyril and Methodius University in Skopje
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2016 Josip Vrdoljak, Vesna Dobranić, Ivana Filipović, Nevijo Zdolec, published by Ss. Cyril and Methodius University in Skopje
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.