SPME-GC-MS and multivariate analysis of sensory properties of cheese in a sack matured with probiotic starter cultures
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of s...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116151 |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 2 ; str. 128-137 |
| Glavni autori: | Kostelac, Deni (Author), Vrdoljak, Marija, agronom, Markov, Ksenija, Delaš, Ivančica, Jug, Tjaša, Gajdoš Kljusurić, Jasenka, Jakopović, Željko, inženjer prehrambenog inženjerstva, Čanak, Iva, Jelić, Marko, molekularni biolog, 1976-, Frece, Jadranka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.02.20.6439 Food technology and biotechnology (Online) Hrčak |