CHEESES WITH ADDITIONS

In this paper work we show data about cheese production in world and in Serbia, different cheese sorts and different cheese addition in contexts of achieving specific season, nutritive and functional characteristics, especially from the aspects of official Statutes about quality and other requirement for milk, milk products, composite milk products and starter culture.


Issue Date:
2009
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/245222
Published in:
Economics of Agriculture, Volume 56, Number 4
Page range:
675-683




 Record created 2017-04-01, last modified 2017-08-29

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