TBU Publications
Repository of TBU Publications

Influence of starter culture to sensory quality of edam cheese during ripening

DSpace Repository


Find Full text Export to RefWorks
   

 

Files in this item

ČSN ISO 690:2011 citation

Citace článku v časopise:
ŠUSTOVÁ, Květoslava, Stanislav KRÁČMAR, Miroslav FIŠERA a Pavla BUREŠOVÁ. Influence of starter culture to sensory quality of edam cheese during ripening. Journal of Microbiology Biotechnology and Food Sciences [online]. 2019, vol. 9, s. 422-426. [cit. 2020-02-28]. ISSN 1338-5178. Dostupné z: https://www.jmbfs.org/wp-content/uploads/2019/11/jmbfs_XXSK_Sustova.pdf.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.

Related articles

Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International