OVPLYVNENIE CHUTNOSTI A DOBY POUZITELNOSTI BRYNDZE SPECIALNYMI CISTYMI KULTURAMI
- Other title
- POSSIBILITE, PAR UTILISATION DE CULTURES SPECIALES, DE MODIFICATION DE LA FLAVEUR ET DE LA CONSERVATION DU FROMAGE BRYNDZA (fr)
- Author
- BOROS V; PREKOPPOVA J
VYSKUMNY USTAV MLEKARENSKY/ZILINA/CSK - Source
- MLEKARSKE LISTY; ISSN 0139-6986; CSK; DA. 1983; VOL. 9; NO 3; PP. 58-61; ABS. ENG/RUS; 5 FIG.
- Document type
- Article
- Language
- Czech
- Keyword (fr)
- FROMAGE BACTERIE LACTIQUE FABRICATION CONSERVATION PROPRIETE ORGANOLEPTIQUE ALTERATION MATIERE PREMIERE BRYNDZA TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CHEESE LACTIC ACID BACTERIA MANUFACTURING SHELF LIFE ORGANOLEPTIC PROPERTIES SPOILAGE RAW MATERIALS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0315028
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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Europe PubMed Central access
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