Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese
The aim of this paper was to determine suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese. Turoš cheese belongs to the group of sour, dried, cone shaped cheeses with added salt and red dry pepper. Cheeses were sample...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2014-05-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=179842 |