Effect of Fat Contents of Buttermilk on Fatty Acid Composition, Lipolysis, Vitamins and Sensory Properties of Cheddar-Type Cheese

AuthID
 P-00Z-33P
11
Author(s)
Asif, M
·
Nadeem, M
·
Imran, M
·
Ullah, R
·
Tayyab, M
·
Khan, FA
·
Al-Asmari, F
·
Rahim, MA
·
Korma, SA
·
Esatbeyoglu, T
Tipo de Documento
Article
Year published
2023
Publicado
in FRONTIERS IN MICROBIOLOGY, ISSN: 1664-302X
Volume: 14
Indexing
Wos®
Scopus®
Crossref®2
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37711688
SCOPUS: 2-s2.0-85170683380
Wos: WOS:001064991700001
Source Identifiers
ISSN: 1664-302X
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