Evaluation of the microbiological quality of some dairy products

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Miercurea Ciuc

É. György

gyorgyeva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Miercurea Ciuc

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DOI: https://doi.org/10.2478/ausal-2018-0002 | Journal eISSN: 2066-7744

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Language: English

Page range: 27 - 44

Published on: Dec 24, 2018

Published by: Sapientia Hungarian University of Transylvania

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

dairy products,

microbiological load,

pathogenic bacteria,

spoilage

Related subjects:

Business and economics,

Business management,

Industries,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology

© 2018 É. Laslo, É. György, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 11 (2018): Issue 1 (December 2018)