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Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids
SIMPLE SUMMARY: Cheese, due to its high nutritional value, is an important element of the daily diet of many consumers. About one third of cow milk produced globally is processed into a wide assortment of cheeses. Most of them are produced on a mass scale in industrial conditions. One factor determi...
Kaydedildi:
| Yayımlandı: | Animals (Basel) |
|---|---|
| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7696590/ https://ncbi.nlm.nih.gov/pubmed/33198354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10112103 |
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