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Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta Cover

Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

Macedonian Veterinary Review
Volume 42 (2019): Issue 2 (October 2019)
By: Snežana Paskaš,  Jelena Miočinović,  Mila Savić,  Goran Ješić,  Mladen Rašeta and  Zsolt Becskei  
Open Access
|Oct 2019

References

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DOI: https://doi.org/10.2478/macvetrev-2019-0020 | Journal eISSN: 1857-7415
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Language: English
Page range: 151 - 161
Submitted on: Sep 21, 2018
|
Accepted on: Jul 12, 2019
|
Published on: Oct 15, 2019
Published by: Ss. Cyril and Methodius University in Skopje
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Urda,
Ricotta,
chemical composition,
amino acids profile,
nutritional value
Related subjects:
Life sciences,
Life sciences, other,
Medicine,
Basic medical science,
Basic medical science, other,
Veterinary medicine

© 2019 Snežana Paskaš, Jelena Miočinović, Mila Savić, Goran Ješić, Mladen Rašeta, Zsolt Becskei, published by Ss. Cyril and Methodius University in Skopje
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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