This thesis focused on the factors influencing the ripening of cheese , especially the first phase. The literature review was prepared during maturation of cheese , which is a comprehensive summary of the changes caused syřidlovými enzymes and enzymatic activity of cultures in which the cheese gets the typical appearance, texture, flavor and composition
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:170175 |
| Date | January 2013 |
| Creators | RANDLOVÁ, Monika |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0021 seconds