Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA
Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, a...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Association of the Chemical Engineers of Serbia
2018-01-01
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Series: | Chemical Industry and Chemical Engineering Quarterly |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2018/1451-93721700027P.pdf |