Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Veterinary World
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/28182345a91d41acbadca87c8cab5deb |
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