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Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence Heliyon Vol. 7, Issue 1, e05785, 2021 |
Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3 LWT |
Determination of cheese suitability of milk and development of production technology of soft cheese ‘Academicheskiy’ IOP Conference Series: Earth and Environmental Science |
Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition Potravinarstvo Slovak Journal of Food Sciences |