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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...

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Detalles Bibliográficos
Autores principales: Filipczak-Fiutak, Magda, Pluta-Kubica, Agnieszka, Domagała, Jacek, Duda, Iwona, Migdał, Władysław
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