Influence of the maturation process on physicochemical parameters of long-ripened Bursztyn cheeses during 72 months of aging
Fuente:
International Dairy Journal
Publication date: September 2026Source: International Dairy Journal, Volume 180Author(s): M. Nastaj, K. Terpiłowski, B. Fijałkowska, B.G. Sołowiej, M. Bartoń, R.N. Salek, A. Rejdlová, B. Koźniewski