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Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
2014
Vesna Levkov
Sonja Srbinovska
Natasha Gjorgovska
Keywords:
Cheese ripening
Food science
Food contaminant
Cheesemaking
Salting
Microbiology
Food safety
Gram-positive bacteria
Chemistry
Coliform bacteria
milk products
microbial contamination
food hygiene
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