Composition of Ewe’s Lump cheese during the production season
Author:
Affiliation:
1. Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra , Nitra, Slovak Republic
Funder
Research and Development
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2243105
Reference58 articles.
1. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products
2. Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk — a review
3. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
4. Secretion of milk and milk components in sheep
5. The quality of sheep milk: a review
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