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Dimitrova, T.; Stoycheva, S.; Ivanova, S.
Fatty acid profile and qualitative evaluation of the fat fraction in goat white brined cheese on the 45th day of the ripening process
Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE
Year published: 2020 y.
Volume: LXIII / 63, 1
Pages: p. 394-400
Libraries: TUN
Signature: Пр 488
Keywords:
fatty acids
goat white brined cheese
lipid indices
мастни киселини
липидни индекси
козе бяло саламурено сирене
козе сирене
сирена
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