Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication
Georgios P. Danezis, Eleni Tsiplakou, Eleni C. Pappa, Athanasios C. Pappas, Alexandros Mavrommatis, Κyriaki Sotirakoglou, Constantinos A. Georgiou, G. Zervas
Topics & Concepts
Food scienceFatty acidChemistryMoistureBovine milkWater contentBiochemistryGeotechnical engineeringOrganic chemistryEngineeringProbiotics and Fermented FoodsMeat and Animal Product QualityIdentification and Quantification in Food