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The effect of reduction of NaCl content on selected parameters during ripening of cheese
Title The effect of reduction of NaCl content on selected parameters during ripening of cheese [elektronický zdroj] / Vendula Pachlová ... [et al.] Author-s Pachlová, Vendula, (Author) Adámek, Richard (Author) Bučková, Martina (Author) Pleva, Pavel (Author) Moudrá, Kateřina (Author) Description ilustr. Notes Popis urobený 3.10.2019 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 13, no. 1 (2019), s. 695-699, online Subject-s mliečne výrobky syry zrenie syra chlorid sodný biogénne amíny proteolýza Country Slovakia Language English URL https://doi.org/10.5219/1086 Database Agro-bibliography
Number of the records: 1