Influence of curing with smoke "Dimsi" - cheese from Bjelovar on constituents, yield and quality

[摘要] Hypothesis that curing with smoke of cheese samples ripened to a certain degree decreases yield and improves the quality (taste and flavour) was tested in an experiment on industrial scale. Seven experimental productions (10000 liters...

[学科分类] 工程和技术（综合）

[关键词] "Dimsi"cheese;constituents;yield;quality;curing with smoke