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Application of autochthonous lactic acid bacteria in the white brined cheese production | Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva

2008

Đerovski, J., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radulović, Z., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Barać, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Paunović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Obradović, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Puđa, P., Poljoprivredni fakultet, Beograd - Zemun (Serbia)

AGROVOC Keywords
brining cheese cultivos iniciadores culture starter fromage indigenous organisms lactic acid bacteria maduramiento organoleptic properties proteolisis proteolyse proteolysis queso ripening salage serbia serbie starter cultures
Bibliographic information
Hrana i ishrana (Serbia) | Food and Nutrition
Volume 49 Issue 1-4 ISSN 0018-6872
Pagination
pp. 49-54
Other Subjects
Salazon; Organismos indigenas; Propiedades organolepticas; Propriete organoleptique; Organisme indigene; Murissage; Bacterie lactique; Bacterias acidolacticas
Language
Serbian
Note
Summaries (En, Sr)
2 ill.
3 tables
21 ref.
Type
Summary
2011-02-15
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