Original scientific paper

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

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

Abstract

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.

Keywords

fresh cheeses; quality

Hrčak ID:

99927

URI

https://hrcak.srce.hr/99927

Publication date:

1.9.1984.

Article data in other languages: croatian

Visits: 968 *