Technology of a typical slovak ewe cheese: Evaluation of lactic and non-lactic microflora in Brindza production.
About the publication
Record:
CENCI-GOGA, Beniamino Terzo - BYSTRICKÝ, Pavel - CLEMENTI, Francesca - DI ANTONIO, Eraldo. Technology of a typical slovak ewe cheese: Evaluation of lactic and non-lactic microflora in Brindza production. In: FEMS Microbiology Reviews. 1993. ISSN 0168-6445, Roč. 12, č. 1-3 (1993), P167.
Year:
1993
Category:
ADE - Scientific papers in other foreign journals
Authors:
UVMP share:
0 %
Edition:
FEMS Microbiology Reviews
Roč. 12, č. 1-3 (1993), P167
Country of issue:
Netherlands
ISSN:
0168-6445
Research area:
neuvedená
Scientometrics:
1993: 2.519 - IF
Language:
english
Citations:
2009-2009: [4] DIČÁKOVÁ, Zuzana - DUDRÍKOVÁ, Eva. Bryndza - tradičná potravina posúdená z netradičného uhla. In 4. Európsky seminár. 24. - 26. marec 2009, Vysoké Tatry. - Košice : ELSEWA, s.r.o., 2009, s. [6].