Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese
العنوان: | Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese |
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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 |
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