Changes in the quality of pressed cheese produced with raw milk in response to different n-3 fatty acid supplements in the diet of dairy sheep
Trabajo presentado al: IDF International Cheese Science and Technology Symposium. 7-11 junio. Virtual meeting.
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Other Authors: | |
| Format: | póster de congreso biblioteca |
| Published: |
2021-06-07
|
| Online Access: | http://hdl.handle.net/10261/266451 http://dx.doi.org/10.13039/501100014180 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|