✦ LIBER ✦

QUANTIFICATION OF FREE FATTY ACIDS AND FLAVOR CHARACTERISTICS OF KASAR CHEESES

✍ Scribed by ZEHRA GÜLER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Quantification of Major Free Fatty Acids

✍ Woo, A.H.; Kollodge, S.; Lindsay, R.C. 📂 Article 📅 1984 🏛 American Dairy Science Association 🌐 English ⚖ 396 KB

Concentrations of Major Free Fatty Acids

✍ Woo, A.H.; Lindsay, R.C. 📂 Article 📅 1984 🏛 American Dairy Science Association 🌐 English ⚖ 550 KB

Role of Microflora in Production of Free

✍ Paulsen, P.V.; Kowalewska, J.; Hammond, E.G.; Glatz, B.A. 📂 Article 📅 1980 🏛 American Dairy Science Association 🌐 English ⚖ 520 KB

Fatty acid compositions, trans-fatty aci

✍ Bülent Ergönül 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 117 KB

Quantification of Short-Chain Free Fatty

✍ O. Pinho; I.M.P.L.V.O. Ferreira; M.A. Ferreira 📂 Article 📅 2003 🏛 American Dairy Science Association 🌐 English ⚖ 923 KB

Free Fatty Acids and the Flavor of Dairy

✍ Bills, D.D.; Scanlan, R.A.; Lindsay, R.C.; Sather, Lois 📂 Article 📅 1969 🏛 American Dairy Science Association 🌐 English ⚖ 607 KB