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  1. 1
    Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.

    Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk. by Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał

    Published 2021-01-01
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  2. 2
    Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains

    Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains by Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał

    Published 2024-01-01
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