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”

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Authors (5)

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

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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

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