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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil Cover

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

The EuroBiotech Journal
Volume 3 (2019): Issue 2 (April 2019)
By: Mara Georgescu,  Ștefania Mariana Raita and  Dana Tăpăloagă  
Open Access
|Apr 2019

Authors

Mara Georgescu

dr_georgescu_mara@yahoo.com

Department of Animal Production and Public Health, University of Agronomical Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania

Ștefania Mariana Raita

Department of Preclinical Sciences, University of Agronomical Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania

Dana Tăpăloagă

Department of Animal Production and Public Health, University of Agronomical Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
DOI: https://doi.org/10.2478/ebtj-2019-0010 | Journal eISSN: 2564-615X
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Language: English
Page range: 90 - 96
Published on: Apr 24, 2019
Published by: European Biotechnology Thematic Network Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Nigella sativa seed oil,
soft cheese,
ripening indices
Related subjects:
Life sciences,
Genetics,
Biotechnology,
Bioinformatics,
Life sciences, other

© 2019 Mara Georgescu, Ștefania Mariana Raita, Dana Tăpăloagă, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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