Microbiota of Non-Smoked Slovak Cheese “Parenica”
Authors
Miroslava Kačániová
Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Slovakia
University of Rzeszow, Institute of Food Technology and Nutrition, Poland
Margarita Terentjeva
Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, Latvia
Simona Kunová
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Slovakia
Petra Borotová
Slovak University of Agriculture, Slovakia
Peter Haščík
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Slovakia
Jana Štefániková
Slovak University of Agriculture, Slovakia
DOI: https://doi.org/10.2478/arls-2020-0017 | Journal eISSN: 2543-8050
Language: English
Page range: 41 - 47
Submitted on: Aug 1, 2020
Accepted on: Nov 1, 2020
Published on: Nov 18, 2020
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 2020 Miroslava Kačániová, Margarita Terentjeva, Simona Kunová, Petra Borotová, Peter Haščík, Jana Štefániková, published by University of Life Sciences “King Mihai I“ from Timisoara
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.