التفاصيل البيبلوغرافية
| العنوان: |
Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese |
| المؤلفون: |
G.F. Cifuni, M. Pizzillo, V. Fedele, R. Rubino, Salvatore Claps |
| المصدر: |
Livestock Production Science. 94:33-40 |
| بيانات النشر: |
Elsevier BV, 2005. |
| سنة النشر: |
2005 |
| مصطلحات موضوعية: |
chemistry.chemical_classification, Ricotta cheese, General Veterinary, chemistry, Consumer demand, food and beverages, Fatty acid, Animal Science and Zoology, Food science, Biology, Breed, Polyunsaturated fatty acid |
| الوصف: |
Sensory properties of ricotta cheese, such as softness, granulosity and greasiness, were significantly different (P |
| تدمد: |
0301-6226 |
| URL الوصول: |
https://explore.openaire.eu/search/publication?articleId=doi_________::63b7444c3cf5e073f9cd8ccb7a3ab1f8
https://doi.org/10.1016/j.livprodsci.2004.11.024 |
| حقوق: |
CLOSED |
| رقم الأكسشن: |
edsair.doi...........63b7444c3cf5e073f9cd8ccb7a3ab1f8 |
| قاعدة البيانات: |
OpenAIRE |
