AGRIS - International System for Agricultural Science and Technology

Influence of non-starter lactic acid bacteria on cheese ripening. Summary of the doctoral thesis for acquiring the Doctor's degree of Engineering Sciences in Food Science | Netipisko pienskābes baktēriju ietekme siera nogatavināšanā. Promocijas darba kopsavilkums Inženierzinātņu doktora zinātniskā grāda iegūšanai Pārtikas zinātnes nozarē

2011

Mikelsone, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology


Bibliographic information
Publisher
Latvijas Lauksaimniecības universitāte
Pagination
61 p.
Other Subjects
Analisis organoleptico; Fabrication fromagere; Bacterie lactique; Investigacion; Cheesemaking; Fabricacion del queso; Qualite; Murissage; Bacterias acidolacticas
Language
English, Latvian
Note
Thesis advisor Ciprovica, I.
8 tables, 11 fig., 7 ref.
Type
Non-Conventional; Thesis
Corporate Author
Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology

2011-09-15
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