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MICROBIOLOGICAL MODIFICATIONS OCCURRING DURING GOUDA CHEESE WITH SPICES MATURATION

. Eng. Alexandra Majdik

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.016View metrics

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Title
MICROBIOLOGICAL MODIFICATIONS OCCURRING DURING GOUDA CHEESE WITH SPICES MATURATION
Authors
. Eng. Alexandra Majdik
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
185 - 188 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References4

  1. Alexandra Noje, Mihaela -Adriana Tiţa, Ovidiu Tiţa, - Physical chemical modification occuring during Gouda nature cheese maturation, 10th International Multidisciplinary Scietific GeoConference SGME 2010, 20- 26 June, Bulgaria, ISBN 10:954-91818-1-2; ISBN 13:978-954-91818-1-4, pp. 1187-1190.

  2. M. Tiţa, O. Tiţa & L. Oprean, - Researches concerning the cheese products, maturation and the impact of these researches on the improvement of the students, knowledge, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September 2003, Sibiu, Romania, I.S.B.N. 973-651-673-3, pp 237-239. REMARK: ,,Research conducted in the POSDRU/6/1.5/S/26 project financed from European Social Fund by Sectorial Operational Program Human Resources 2007 – 2013”

  3. Alexandra Noje, Mihaela -Adriana Tiţa, Ovidiu Tiţa, - Physical chemical modification occuring during Gouda nature cheese maturation, 10th International Multidisciplinary Scietific GeoConference SGME 2010, 20- 26 June, Bulgaria, ISBN 10:954-91818-1-2; ISBN 13:978-954-91818-1-4, pp. 1187-1190.

  4. M. Tiţa, O. Tiţa & L. Oprean, - Researches concerning the cheese products, maturation and the impact of these researches on the improvement of the students, knowledge, 2nd Balkan Region Conference on Engineering Education, Bridges for Co- operation in Engineering Education, 16–19 September 2003, Sibiu, Romania, I.S.B.N. 973-651-673-3, pp 237-239. REMARK: ,,Research conducted in the POSDRU/6/1.5/S/26 project financed from European Social Fund by Sectorial Operational Program Human Resources 2007 – 2013”

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