Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina
The microbiological aspects of traditional Travnik/Vlašić cheese was investigated. The cheese was made traditionally, from raw sheep milk at three small farms (A, B, C) on Mountain Vlašić. The microbiological quality of the cheese was examined during three stages of ripening (5, 30, 60 days) and fo...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Journal of Infection in Developing Countries
2023-02-01
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| Series: | Journal of Infection in Developing Countries |
| Subjects: | |
| Online Access: | https://jidc.org/index.php/journal/article/view/17405 |
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