Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2021-11-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.14/November-2021/26.pdf |