The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage and coriander). Brynza brine cheese was used as the basis for the recipe. By the chemical composition of the cheese with vegetable, additives has a significantly hig...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2023-03-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1851 |