Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

Autor:	Carina Bergamini, Erica Hynes, Antonio-José Trujillo, María Cristina Perotti
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	low-fat cheeses low-salt cheeses technological strategies sensory characteristics nutritional profile cheese ripening Nutrition. Foods and food supply TX341-641
Zdroj:	Frontiers in Nutrition, Vol 10 (2023)
Druh dokumentu:	article
ISSN:	2296-861X
DOI:	10.3389/fnut.2023.1155604
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a3edf28964fd43f9b8988df72e4905d9 Zobrazit plný text záznamu View record in DOAJ