Impact of technology and storage on fatty acids profile in dairy products
In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068784 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 4 ; str. 229-238 |
| Glavni autori: | Laučienė, Lina (Author), Andrulevičiūtė, Vaida, Sinkevičienė, Ingrida, Kašauskas, Artūras, Urbšienė, Laima, Šernienė, Loreta |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0403 Hrčak |
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https://doi.org/10.15567/mljekarstvo.2019.0403Hrčak