Changes of free fatty acids during ripening of Niva cheese

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...

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Bibliographic Details
Main Authors:	E. Vítová, J. Zemanová, Š. Bezděková, L. Babák, B. Loupancová, P. Březina
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Series:	Czech Journal of Food Sciences
Subjects:	blue cheese fatty acids gas chromatography
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0070_changes-of-free-fatty-acids-during-ripening-of-niva-cheese.php

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