Izvorni znanstveni članak

The organoleptic quality picture of ours industrial fresh cheeses without or with supplements

Dimitrije Sabadoš ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Branka Rajšić

Sažetak

Comparing grading data of industrial fresh cheese, and their variation, are commented according to the results of official organoleptic quality testing. Grading data cover the period from 1971, the year of real start of industrial production, to 1983.

Ključne riječi

fresh cheeses; quality

Hrčak ID:

99914

URI

https://hrcak.srce.hr/99914

Datum izdavanja:

1.8.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.338 *