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Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows
Title Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows [elektronický zdroj] / Dorota Najgebauer-Lejko ... [et al.] Author-s Najgebauer-Lejko, Dorota (Author) Pluta-Kubica, Agnieszka (Author) Domagala, Jacek (Author) Turek, Katarzyna (Author) Duda, Iwona (Author) Golian, Jozef, ; SPUFBP32 (Author) Description ilustr., tab. Notes Popis urobený 21.12.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Molecules. -- ISSN 1420-3049. -- Vol. 27, no. 24 (2022), art. no. 8930, [17] s Category of Publication Activity ADC Category of Publication Activity V3 Subject-s hovädzí dobytok holštajnsko-frízsky dobytok červenostrakatý holštajnský dobytok mliečne výrobky syry cesnak medvedí fyzikálno-chemické vlastnosti Country Switzerland Language English URL https://doi.org/10.3390/molecules27248930 Database Agro-bibliography
Number of the records: 1