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Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.)
Title Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.) [elektronický zdroj] / Agnieszka Pluta-Kubica ... [et al.] Author-s Pluta-Kubica, Agnieszka (Author) Najgebauer-Lejko, Dorota (Author) Domagala, Jacek (Author) Lakatošová, Jana, ; SPUPRA15 (Author) Šnirc, Marek, ; SPUFBP32 (Author) Golian, Jozef, ; SPUFBP32 (Author) Description ilustr. Notes Popis urobený 15.1.2025. Vydané v rámci projektu Drive4SIFood 313011V336 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Molecules. -- ISSN 1420-3049. -- Vol. 29, iss. 24 (2024), art. no. 5999, [12] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s ovčie syry cesnak medvedí ochutené syry senzorické analýzy prchavé organické zlúčeniny textúra potravín Country Switzerland Language English URL https://doi.org/10.3390/molecules29245999 Database Agro-bibliography File name Downloaded Size Comment Display type Sensory_Quality_Volatile_Compounds_and_Physical.pdf 1 649.8 KB Archív
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