Volume 10
Issue 4/volume10
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue4/volume10/art-04.html
THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS
Izabela Dmytrów1, Krzysztof Kryża1, Krzysztof Dmytrów2
1 Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Econometrics and Statistics,
Faculty of Economics and Management,
University of Szczecin, Poland
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Key words:
curd cheese [tvarog], inoculations, acidity, fat oxidation.
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Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland
Krzysztof Kryża
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawa VI 3, 71-459 Szczecin, Poland
Krzysztof Dmytrów
Department of Econometrics and Statistics,
Faculty of Economics and Management,
University of Szczecin, Poland
A. Mickiewicza 64, 71-101 Szczecin, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.