Preliminary communication

lonisation in cheese making and its possibility of aplication

Leo Šuštarić ; Ljubljanske mlekarne, Ljubljana

Abstract

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.

Keywords

cheese moulding; ionisation

Hrčak ID:

95856

URI

https://hrcak.srce.hr/95856

Publication date:

6.7.1991.

Article data in other languages: croatian

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