Influence of the maturation process on the sheep's milk of Camembert cheese fatty acid profile change
The aim of this research was to study the fatty acid composition of Camembert cheese fat phase. The object of the research was the sheep's milk Camembert soft cheese. The Camembert soft cheese was made from sheep's milk pasteurized at 63 degrees C for 30 minutes before production, using cu...
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| 主要な著者: | , , , , , , , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
KNOWLEDGE E
2021
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/20.500.12258/16665 |
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