File:Smoking ostiepok.jpg
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| Description |
Polski: Wędzenie słowackiego sera oštiepok.
English: Smoking of Slovak cheese oštiepok.
Slovenčina: Údenie slovenského syra oštiepok. |
| Date | before 12 December 2018 |
| Source | Zajác P. et al., Characteristics of textural and sensory properties of Oštiepok cheese, „Potravinarstvo. Slovak Journal of Food Sciences”, 13 (1), Nitra: Association HACCP Consulting, 2019, s. 117, DOI: 10.5219/855 ] |
| Author | Unknown author |
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This file is licensed under the Creative Commons Attribution 3.0 Unported license.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
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- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 12:46, 18 August 2023 | | 768 × 512 (89 KB) | Arvedui89 (talk | contribs) | Uploaded a work by {{unknown|author}} from Zajác P. et al., [https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/855/pdf Characteristics of textural and sensory properties of Oštiepok cheese], „Potravinarstvo. Slovak Journal of Food Sciences”, 13 (1), Nitra: Association HACCP Consulting, 2019, s. 117, DOI: 10.5219/855 ] with UploadWizard |
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