Izvorni znanstveni članak

Trappist - III visible variations of cut

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

Sažetak

The survey of development of norms for typical characteristics of cuts of good quality trappist cheese according to national and forcing literature, original photo-documents of cuts from 1945-1950, and Yugoslav market trappists from 1978. and 1979., illustrate past and actual quality of this of cheese.

Ključne riječi

cheese; Trappist; variations of cut

Hrčak ID:

109916

URI

https://hrcak.srce.hr/109916

Datum izdavanja:

2.4.1981.

Podaci na drugim jezicima: hrvatski

Posjeta: 845 *