Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for

来源 :动物科学期刊(英文) | 被引量 : 0次 | 上传用户:udbnny
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Differences in free fatty acid (FFA) compositions between low-fat (LF) and full-fat (FF: whole milk) goat cheeses were evaluated during 3 months at 4oC refrigeration. The two types of cheeses were manufactured using a bulk milk from the mixed herd of Saan
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