THE MICROBIOLOGICAL ANALYSIS OF THE PaRMESAN CHEESE ON THE MATURATION PERIOD

  • Mirela Jimborean University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • C. Laslo University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • D. Tibulca University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • Maria Craciun DSVSA – Bistriţa-Năsăud
Keywords: TGN, micromycetaceae, coliform bacteria, E. coli, maximum limit