Quality evaluation of Korbačik cheese

Quality evaluation of Korbačik cheese

<table style="height: 625px;" border="0" cellspacing="0" cellpadding="0" width="662" align="left"><tbody><tr><td height="625" align="left" valign="top"><p>The aim of the present...

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Bibliographic Details
Main Authors: Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Peter Haščík, Marek Bobko, Ondřej Bučko, Jana Petrová, Petronela Cviková
Format: Article
Language:English
Published: HACCP Consulting 2015-12-01
Series:Potravinarstvo
Subjects:
physico-chemical parameters
sensory parameters
malondialdehide
lump cheese
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/549

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/549

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