Open AccessPHYSICOCHEMICAL AND SENSORY FEATUR ES OF ACID CURD CHEESE (TVAROG) PRODUCED FROM GOAT’S MILK AND MIXT URE OF COW’S AND GOAT’S MILK
Author(s) -
Izabela Dmytrów,
Anna MituniewiczMałek,
K. Dmytrów
Publication year - 2010
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2010/69/046-061
Subject(s) - food science , cow milk , sheep milk , chemistry