The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk
Authors
Dorota Cais-Sokolińska
Department of Dairy Product Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Jacek Wójtowski
Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Suchy Las, Poland
Jan Pikul
Department of Dairy Product Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Romualda Danków
Department of Dairy Product Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Małgorzata Majcher
Department of Food Chemistry and Instrumental Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Joanna Teichert
Department of Dairy Product Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Emilia Bagnicka
Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
Language: English
Page range: 483 - 498
Submitted on: Oct 19, 2018
Accepted on: Jan 17, 2019
Published on: May 2, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 2019 Dorota Cais-Sokolińska, Jacek Wójtowski, Jan Pikul, Romualda Danków, Małgorzata Majcher, Joanna Teichert, Emilia Bagnicka, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.