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Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening |
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| Authors: | Josef Mrázek Vendula Pachlová Franti?ek Buňka Michaela ?erníková Vladimír Dráb Martina Bejblová Karel Staněk Leona Buňková |
| Affiliation: | 1. School of Dairy Industry and Higher Vocational School of Food Technology in Kromě?í?, Kromě?í?, Czech Republic;2. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, Zlín, Czech Republic;3. Laktoflora, Dairy Research Institute, Prague, Czech Republic;4. Department of Environment Protect Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic |
| Abstract: | |
| Keywords: | soft mould cheese Penicillium nalgiovense proteolytic activity free amino acid |