5 research outputs found
The effect of traditional production methods on microbial, physico-chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese
No full textEffect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese
No full textThe anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low-scalded cheese
No full text
