Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Dairy Science and Technology

Volumn 96, Issue 4, 2016, Pages 579-589

  Jalili, Maryam ^a  

^a Standard Research Institute   (Iran)

Author keywords

Ascorbic acid; Feta cheese; Fortification; Iron

Indexed keywords

CALCIUM; CHLORINATION; CHROMATOGRAPHY; FATTY ACIDS; GAS CHROMATOGRAPHY; IRON; IRON COMPOUNDS; MICROENCAPSULATION; NOBELIUM; ORGANIC ACIDS; OXIDATION; PROTEINS; SENSORY PERCEPTION;

ATOMIC ABSORPTION; CHEMICAL COMPOSITIONS; FETA CHEESE; FORTIFICATION; IRON FORTIFICATION; OXIDATION PRODUCTS; SENSORY CHARACTERISTICS; THIOBARBITURIC ACID;

ASCORBIC ACID;

EID: 84975887039     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-016-0280-7     Document Type: Article

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