Microbiological, sensory, and physicochemical quality of curd cheeses originating from direct sales
Ewa Januś , Piotr Sablik , Małgorzata Jakubowska , Klaudia Wróbel
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1
Ewa Januś: Laboratory for Organic Production of Food of Animal Origin, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Poland
2
Department of Ruminant Science, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Poland
3
Małgorzata Jakubowska: Laboratory of Commodity Science of Food Products, Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Poland
4
Laboratory for Organic Production of Food of Animal Origin, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Poland
