Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
The aim of this study was to compare selected physicochemical properties, the fatty acid profile, and the content of vitamins A and E in plain yogurt (Y) made from cow’s (YC), goat’s (YG), and sheep’s milk (YS), and to monitor changes in these parameters within the shelf life of the analyzed product...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sciendo
2023-12-01
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| Serie: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Soggetti: | |
| Accesso online: | https://doi.org/10.2478/aucft-2023-0024 |
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