Secondary lipid oxidation and microbial stability assessment in a modified lipid profile fresh cheese with essential oils

Autor: Carrión López, Carolina

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
RECERCAT (Dipòsit de la Recerca de Catalunya)

The food industry has a high interest in developing healthier dairy products. The substitution of milk fat by vegetable oil emulsions in fresh cheese could improve the saturated-unsaturated fat balance profile. The aims of this study were to analyze

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::76e016fa9592ad75b399b0f2f86cef4e
http://hdl.handle.net/2072/422236