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Kultury startowe w serowarstwie – klucz do jakości i bezpieczeństwa mlecznych produktów fermentowanych.

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Title: Kultury startowe w serowarstwie – klucz do jakości i bezpieczeństwa mlecznych produktów fermentowanych.
Alternate Title: Starter cultures in cheesemaking – the key to the quality and safety of fermented dairy products.
Authors: Szosland-Fałtyn, Anna1 anna.szosland@ibprs.pl, Maciejewska, Nikola1, Bartodziejska, Beata1
Source: Przemysł Spożywczy. paz2025, Vol. 79 Issue 10, p32-37. 6p.
Database: Business Source Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Przemysł+Spożywczy%22">Przemysł Spożywczy</searchLink>. paz2025, Vol. 79 Issue 10, p32-37. 6p.
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        Value: 10.15199/65.2025.10.2
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      – Code: pol
        Text: Polish
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