Chemical and microbiological quality of raw milk for Sombor cheese production
2006
Niketic, G.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Oljacic, E.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Gavric, M.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))
The aim of this work was to research chemical, physical and microbiological properties of raw milk from which Sombor cheese is being produced. Products do have their value, but must be from a safe geographical area with clearly market origin and quality.
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书目信息
Prehrambena industrija (Serbia) | Mleko i mlecni proizvodi
卷
17
期
3-4
ISSN
0353-6564
页码
pp. 52-54
其它主题
Qualite; Fromage a pate molle
语言
塞尔维亚
注释
Summaries (En, Sr)
1 table
20 ref.
翻译的标题
Hemijske i bakterioloske analize mleka od kojeg se proizvodi Somborski sir
类型
Summary
2007-05-15
AGRIS AP