The use of spices in the production of traditional cheeses

Other literature type Croatian OPEN
Josipović, Renata; Markov, Ksenija; Frece, Jadranka; Stanzer, Damir; Cvitković, Ante; Mrvčić, Jasna;
(2016)
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka,volume 66,issue 1 (issn: 0026-704X, eissn: 1846-4025)
  • Subject: spices; cheese; antioxidant and antimicrobial activity | začini; sir; antioksidativno i antimikrobno djelovanje

Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the clim... View more
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