Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk - Publication - Bridge of Knowledge

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

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Authors (5)

Magda Filipczak-Fiutak
Agnieszka Pluta-Kubica dr inż.
Jacek Domagała
Iwona Duda
Władysław Migdał

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: PLOS ONE no. 16, edition 7,
ISSN: 1932-6203
ISSN:: 1932-6203
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.1371/journal.pone.0254431
Verified by:: No verification

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