Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza” - Publication - Bridge of Knowledge

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

Abstract

Citations

0

CrossRef
0

Web of Science
0

Scopus

Authors (5)

Jana Štefániková
Július Árvay
Simona Kunová
Przemysław Kowalczewski Dr inż.
Miroslava Kačániová

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
ISSN: 1082-0132
ISSN:: 1082-0132
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.1177/10820132211039916
Verified by:: No verification

seen 69 times