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RISAflatoxins in animal feed in Iran
Year: 2014
The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils
Year: 2013
Abstract:
Skim milk, milk fat, cumin powder, olive and fish oils used to produce fortified feta cheese with 8.4% mixed fat and its chemical, textural and sensory analyses compared with control or low only milk fat (again at 8.4%)feta ...