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Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
Open Access
Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds
Jacek Domagała
Jacek Domagała
,
Agnieszka Pluta-Kubica
Agnieszka Pluta-Kubica
,
Marek Sady
Marek Sady
,
Genowefa Bonczar
Genowefa Bonczar
,
Iwona Duda
Iwona Duda
and
Henryk Pustkowiak
Henryk Pustkowiak
| May 04, 2020
Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
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Published Online:
May 04, 2020
Page range:
661 - 676
Received:
Mar 29, 2019
Accepted:
Nov 13, 2019
DOI:
https://doi.org/10.2478/aoas-2019-0083
Keywords
dairy cow breeds
,
fromage frais-type cheese
,
fatty acid profile
,
protein fractions
,
sensory properties
© 2020 Jacek Domagała et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Jacek Domagała
Department of Animal Products Technology, University of Agriculture in Krakow
Kraków, Poland
Agnieszka Pluta-Kubica
Department of Animal Products Technology, University of Agriculture in Krakow
Kraków, Poland
Marek Sady
Department of Animal Products Technology, University of Agriculture in Krakow
Kraków, Poland
Genowefa Bonczar
Department of Animal Products Technology, University of Agriculture in Krakow
Kraków, Poland
Iwona Duda
Department of Animal Products Technology, University of Agriculture in Krakow
Kraków, Poland
Henryk Pustkowiak
Department of Cattle Breeding, University of Agriculture in Krakow
Kraków, Poland