Open AccessFatty acid composition of cultured butter produced using mesophilic and probiotic cultures
Author(s) -
L. Musii,
O.I. Tsisaryk,
Ольга Валерьевна Голубец,
Сергей Николаевич Шкаруба
Publication year - 2014
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2014.25175
Subject(s) - food science , mesophile , fatty acid , composition (language) , chemistry , fermentation , lactic acid , gas chromatography , ripening , bacteria , chromatography , biochemistry , biology , genetics , linguistics , philosophy