Microbiological Quality of Slovak Traditional Cheese
The aim of this study was to investigate the micro-biological quality of traditional Slovak “bryndza” cheese made in Slovakia. Besides the common pathogenic bacteria, we focused on the analyses of verocytotoxigenic Escherichia coli (VTEC), the occurrence of which has been analysed only occasionally...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-03-01
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| Series: | Folia Veterinaria |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/fv-2020-0008 |