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 - Publication - Bridge of Knowledge

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

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Authors (6)

Dorota Najgebauer-Lejko
Agnieszka Pluta-Kubica dr inż.
Jacek Domagała
Katarzyna Turek
Iwona Duda
Jozef Golian

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Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 27, edition 24,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules27248930
Verified by:: No verification

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