Quality parameters of curd
<p class="PotText" style="line-height: 115%;">The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/742 |