Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese
Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caffeine and fatty acids. During the ageing period, t...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064871 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 168-173 |
| Glavni autori: | Blažić, Marijana (Author), Kralj, Elizabeta, Agičić, Marija, veterinarka, Perković, Irena, Kolić, Ivana, ekonomistica |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.03 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2019.11.2.03Croatian journal of food science and technology (Online)
Hrčak