Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
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DOI: 10.14202/vetworld.2021.3038-3047
Abstract: Abstract Background and Aim: Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study… read more here.
Keywords: microbiological sensory; curd cheeses; quality; number ... See more keywords