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The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening
| Naziv: | The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening | Autori: | Seratlić, Sanja V.; Miloradović, Zorana   ; Radulović, Zorica ; Maćej, Ognjen |
Godina: | 2011 | Publikacija: | International Journal of Dairy Technology | ISSN: | 1364-727X International Journal of Dairy Technology Pretraži identifikator |
Izdavač: | Wiley-Blackwell, Malden | Tip rezultata: | Naučni članak | Kolacija: | vol. 64 br. 3 str. 408-416 | DOI: | 10.1111/j.1471-0307.2011.00692.x | WoS-ID: | 000292650900013 | Scopus-ID: | 2-s2.0-79960371716 | URI: | https://enauka.gov.rs/handle/123456789/560836 https://aspace.agrif.bg.ac.rs/handle/123456789/2655 http://aspace.agrif.bg.ac.rs/handle/123456789/2655 |
Projekat: | Ministry of Science and Development of Republic of Serbia | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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