Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese
The main goal of the research was to find out how the profile and content of individual fatty acids changes in Slovak ewe and cow’s lump cheeses (TSG – Traditional Specialty Guaranteed by European Union). Local farmer produced the cheese. We have analyzed 94 samples of cheeses produced during the pr...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2219860 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|