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Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese Cover

Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese

Acta Universitatis Sapientiae, Alimentaria
Volume 14 (2021): Issue 1 (December 2021)
By: É. György,  É. Laslo and  I. Onodi  
Open Access
|Dec 2021

Authors

É. György

gyorgyeva@uni.sapientia.ro

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

É. Laslo

lasloeva@uni.sapientia.ro

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

I. Onodi

onodiizabella@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2021-0005 | Journal eISSN: 2066-7744
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Language: English
Page range: 84 - 94
Published on: Dec 17, 2021
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Camembert-type cheese,
spp.,
food-related stress,
antibiotic resistance
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2021 É. György, É. Laslo, I. Onodi, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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