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Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life Cover

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Macedonian Veterinary Review
Volume 39 (2016): Issue 1 (March 2016)
By: Josip Vrdoljak,  Vesna Dobranić,  Ivana Filipović and  Nevijo Zdolec  
Open Access
|Mar 2016

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

nzdolec@vef.hr

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
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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:
cheese,
shelf-life
Related subjects:
Life sciences,
Life sciences, other,
Medicine,
Basic medical science,
Basic medical science, other,
Veterinary medicine

© 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.

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