Prethodno priopćenje

lonisation in cheese making and its possibility of aplication

Leo Šuštarić ; Ljubljanske mlekarne, Ljubljana

Sažetak

A study relative to the prevention of cheese moulding during ripening using ionisation gave some good results. In author's opinion this study should continue.

Ključne riječi

cheese moulding; ionisation

Hrčak ID:

95856

URI

https://hrcak.srce.hr/95856

Datum izdavanja:

6.7.1991.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.327 *