Arnold Reps
Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 1, 10-900 Olsztyn, Poland
E-mail: [email protected]
Krystyna Wisniewska
Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 1, 10-900 Olsztyn, Poland
E-mail: [email protected]
Irmina Jarmul
Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 1, 10-900 Olsztyn, Poland
E-mail: [email protected]
Anna Brakoniecka-Sikorska
Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 1, 10-900 Olsztyn, Poland
E-mail: [email protected]
How to cite this article
Arnold Reps, Krystyna Wisniewska, Irmina Jarmul and Anna Brakoniecka-Sikorska, 2005. Effect of Freezing Conditions on the Ripening
Process and the Quality of Cheese. Pakistan Journal of Nutrition, 4: 210-214.
DOI: 10.3923/pjn.2005.210.214
URL: https://scialert.net/abstract/?doi=pjn.2005.210.214
DOI: 10.3923/pjn.2005.210.214
URL: https://scialert.net/abstract/?doi=pjn.2005.210.214