Cargando…
Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its f...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8297890/ https://www.ncbi.nlm.nih.gov/pubmed/34293016 http://dx.doi.org/10.1371/journal.pone.0254431 |