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pro vyhledávání: '"Tereza Rambousková"'
Autor:
Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, Dana Gabrovská
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 103-110 (2023)
The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and s
Externí odkaz:
https://doaj.org/article/d852dc4278fb42538d2537cf5d22f993