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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(11):2103. https://doi.org/10.3390/ani10112103

Dopieralska, 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

Dopieralska, P., Barłowska, J., Teter, A., Król, J., Brodziak, A., & Domaradzki, P. (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(11), 2103. https://doi.org/10.3390/ani10112103