Zobrazeno 1 - 1
of 1
pro vyhledávání: '"acidity curve"'
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 52, Iss 3, Pp 181-190 (2002)
The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditio
Externí odkaz:
https://doaj.org/article/31e7faaa7dce421fa57806139e1d03e1
