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THE USE OF PETRIFILMS IN GOUDA CHEESE FACTORY

. Eng. Alexandra Majdik

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.038View metrics

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Title
THE USE OF PETRIFILMS IN GOUDA CHEESE FACTORY
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
325 - 330 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References6
  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. Jordano, R. et al. Comparison of P etrifilm method to conventional methods for enumerating aerobic bacteria, coliforms, Escherichia coli and yeasts and molds in foods. J. Food Prot.1995, pp. 658-662.

  3. 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” GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  4. 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.

  5. Jordano, R. et al. Comparison of P etrifilm method to conventional methods for enumerating aerobic bacteria, coliforms, Escherichia coli and yeasts and molds in foods. J. Food Prot.1995, pp. 658-662.

  6. 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” GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

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