Changes of free fatty acids during ripening of Niva cheese
Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0070_changes-of-free-fatty-acids-during-ripening-of-niva-cheese.php |