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Influence of milk used for cheese making on microbiological aspects of Camembert-type cheese
DOI: https://doi.org/10.2478/ausal-2021-0005 | Journal eISSN: 2066-7744
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
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© 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.