izvor podataka: crosbi
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Dynamics of bacterial communities during the ripening of Croatian raw ewe’s milk cheeses (CROSBI ID 632718)
Neobjavljeno sudjelovanje sa skupa | neobjavljeni prilog sa skupa
Mirna Mrkonjić Fuka
Dynamics of bacterial communities during the ripening of Croatian raw ewe’s milk cheeses // Traditional B&H cheeses in future
Sarajevo, Bosna i Hercegovina, 12.03.2015-12.03.2015
Podaci o odgovornosti
Mirna Mrkonjić Fuka
engleski
Dynamics of bacterial communities during the ripening of Croatian raw ewe’s milk cheeses
Microbial communities play an important role in cheese ripening and determine the flavor and taste of different cheese types to a large extent
bacterial communities; raw ewe’s milk cheeses; ripening
nije evidentirano
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nije evidentirano
nije evidentirano
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nije evidentirano
Podaci o prilogu
nije evidentirano
nije evidentirano
Podaci o skupu
Traditional B&H cheeses in future
pozvano predavanje
12.03.2015-12.03.2015
Sarajevo, Bosna i Hercegovina
Povezanost rada
Povezane osobe
Povezane ustanove
