Economic performance of production of Croatian cheese ripened in a lamb skin sack (Sir iz mišine)
Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as a consequence of ripening in anaerobic conditions in lamb ski...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001128674 |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 15 (2020), 1/2 ; str. 72-76 |
| Glavni autori: | Blažević, Lovorka (Author), Vrdoljak, Marija, agronom, Frece, Jadranka, Dorbić, Boris, Pamuković, Anita, Kegalj, Andrijana, Mandinić, Sandra, Očić, Vesna |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.15.1-2.1 Hrčak |