Research of properties of traditional Carpathian cheeses
The purpose of the work was to investigate the organoleptic, physico-chemical and microbiological indices of traditional Carpathian cheeses, in particular, brynza, butz and vurda, made directly on the mountain valleys with traditional technology in Rakhiv district of the Transcarpathian region. Of 1...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2019-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3667 |