Microbiological and physicochemical characteristics of Rokpol cheese during ripening

Milchwissenschaft

Volumn 58, Issue 9-10, 2003, Pages 505-508

  Chrzanowska, J ^a   Szoltysik, M ^a   Zarowska, B ^a   Juszczyk, P ^a   Wojtatowicz, M ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

56 Rokpol cheese (characteristics)

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA; DEBARYOMYCES HANSENII; KLUYVEROMYCES LACTIS; STREPTOCOCCUS;

EID: 0141701973     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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