The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)
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Language: English
Page range: 439 - 458
Submitted on: Oct 23, 2020
Accepted on: May 28, 2021
Published on: Feb 4, 2022
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2022 Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.