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...

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Detalles Bibliográficos
Autores principales: Dopieralska, Patrycja, Barłowska, Joanna, Teter, Anna, Król, Jolanta, Brodziak, Aneta, Domaradzki, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696590/
https://www.ncbi.nlm.nih.gov/pubmed/33198354
http://dx.doi.org/10.3390/ani10112103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696590/
https://www.ncbi.nlm.nih.gov/pubmed/33198354
http://dx.doi.org/10.3390/ani10112103

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