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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Veterinary World
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8743784/ https://www.ncbi.nlm.nih.gov/pubmed/35017854 http://dx.doi.org/10.14202/vetworld.2021.3038-3047 |