CHANGES IN FATTY ACID COMPOSITION OF DIFFERENT MILK PRODUCTS CAUSED BY DIFFERENT TECHNOLOGY
The fatty acid composition of cow’s milk with fat contents of 3.6%, Dalia cheese with fat contents of 44%, butter with fat contents of 80% and margarine with fat contents of 24% was determined after a heat treatment performed on cooking plate and microwave treatment, respectively of different durati...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2007-06-01
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| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/40_SALAMON.pdf |