Evaluation of fatty acid profile and naturalness of butter marketed in Bulgaria
Abstract. The predominant influence on the structural-mechanical characteristics (hardness, brittleness, etc.) and the chemical parameters (acidity, oxidation-reduction potential, etc.) of butter is exerted by its lipid composition. The aim of the study was to establish the fatty acid composition of...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2021-09-01
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| Series: | Agricultural Science and Technology |
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| Online Access: | https://agriscitech.eu/evaluation-of-fatty-acid-profile-and-naturalness-of-butter-marketed-in-bulgaria/ |