Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids
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Dopieralska, P.; Barłowska, J.; Teter, A.; Król, J.; Brodziak, A.; Domaradzki, P. Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals 2020, 10, 2103. https://doi.org/10.3390/ani10112103
Dopieralska P, Barłowska J, Teter A, Król J, Brodziak A, Domaradzki P. Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids. Animals. 2020; 10(11):2103. https://doi.org/10.3390/ani10112103
Chicago/Turabian StyleDopieralska, Patrycja, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, and Piotr Domaradzki. 2020. "Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids" Animals 10, no. 11: 2103. https://doi.org/10.3390/ani10112103