Open AccessEvaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage
Author(s) -
Aftab Siddique,
Young W. Park
Publication year - 2019
Publication title -
open journal of animal sciences
Language(s) - English
Resource type - Journals
eISSN - 2161-7627
pISSN - 2161-7597
DOI - 10.4236/ojas.2019.91001
Subject(s) - food science , peroxide value , chemistry , ferrous , lipid oxidation , hydrogen peroxide , biochemistry , organic chemistry , antioxidant