HIGHLIGHTS
- who: Dorota Najgebauer-Lejko and collaborators from the Department of Animal Product Technology, University of Agriculture in Krakow, Balicka, Krakow, Poland have published the paper: Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows, in the Journal: Molecules 2022, 27, 8930. of /2022/
- what: In that light, the aim of this study was to produce and compare unripened soft rennet cheeses produced from cow milk coming from two different cattle breeds, i . . .
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