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• Characteristics of textural and sensory properties of Oštiepok cheese

  Peter Zajác, Patrí­cia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian

  116-130

  2019-02-23

• Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

  I Ketut Budaraga, Rera Aga Salihat, Eddwina Aidila Fitria

  986-996

  2023-11-29

• Changes in the microbiota of Bryndza cheese after frozen storage

  Simona Kunová, Peter Zajác, Jozef Čapla, Jozef Čurlej, Ivana Timoracká, Natália Čmiková, Miroslava Kačániová

  497-511

  2024-06-10

• Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses

  Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, Gulbagi Orymbetova, Sulushash Mateyeva, Ainur Matibaeyva, Akerke Toleugazykyzy

  807-818

  2024-09-27

• Effect of ripening time on colour and texture properties in cheese

  Šárka Nedomová, Libor Kilián, Roman Pytel, Vojtěch Kumbár

  296-301

  2017-05-11

• Food safety and food security through predictive microbiology tools: a short review

  Caroline Meinert, Sávio Leandro Bertoli, Maksim Rebezov, Shugyla Zhakupbekova, Aigul Maizhanova, Assem Spanova, Sholpan Bakhtybekkyzy, Saida Nurlanova, Mohammad Ali Shariati, Tuany Gabriela Hoffmann, Carolina Krebs de Souza

  324-342

  2023-03-27