Biochemical changes during ripening of cheeses in an animal skin
A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these chee...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098103/Similar |
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| Matična publikacija: |
Mljekarstvo.com 70 (2020), 4 ; str. 225-241 |
| Glavni autori: | Tudor Kalit, Milna (Author), Lojbl, Tihana, Rako, Ante, agronom, Gün, İlhan, Kalit, Samir |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0401 Hrčak |
APA stil citiranja
Tudor Kalit, M. (2020). Biochemical changes during ripening of cheeses in an animal skin: Biochemical changes during ripening of cheeses in an animal skin [Elektronička građa]. Mljekarstvo.com.
Chicago stil citiranjaTudor Kalit, Milna. "Biochemical changes during ripening of cheeses in an animal skin: Biochemical changes during ripening of cheeses in an animal skin [Elektronička građa]." 2020.
MLA stil citiranjaTudor Kalit, Milna. "Biochemical changes during ripening of cheeses in an animal skin: Biochemical changes during ripening of cheeses in an animal skin [Elektronička građa]." 2020.