It is challenging to ensure Kashkaval cheese consistent quality during the production process which is directly correlated to the somatic cell count (SCC) and bacterial […]
The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from […]
Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars
Four cultivars (‘Neris’, ‘Svara’, ‘Vytėnų didieji’, ‘Jurgiai’) and one hybrid (‘Vaisa’) of tomato (Lycopersicon esculentum Mill.) were investigated at the Lithuanian Institute of Horticulture from […]