Quality evaluation of Korbačik cheese
2015
Čuboň Juraj | Kunová Simona | Kačániová Miroslava | Haščík Peter | Bobko Marek | Bučko Ondrej | Petrová Jana | Cviková Petronela
The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korbáčik cheese. Sensory evaluation was performed only in Korbáčik cheese. There was compared quality of Korbáčik cheese made from lump cheese ripened one and three weeks. The statistical analysis of the moisture showed significant differences (p
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Knowledge and Innovation - Slovakia
