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Autor:
Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Elena Mureşan
Publikováno v:
Foods, Vol 10, Iss 2, p 258 (2021)
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, mo
Externí odkaz:
https://doaj.org/article/57b9d307d6f3498a887845c48f26d9e6
