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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
Open Access
Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products
Sylvia Ivanova
Sylvia Ivanova
,
Yordanka Ilieva
Yordanka Ilieva
and
Pencho Penchev
Pencho Penchev
| Dec 30, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
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Published Online:
Dec 30, 2021
Page range:
211 - 220
Received:
Oct 12, 2021
Accepted:
Dec 01, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0019
Keywords
Bulgarian yoghurt
,
brined cheese
,
acid curd
,
fatty acids
,
buffalo
© 2020 Sylvia Ivanova et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Sylvia Ivanova
Institute of Cryobiology and Food Technology Departament of Food Technology
Bulgaria
Yordanka Ilieva
Agricultural Institute – Shumen
Shumen, Bulgaria
Pencho Penchev
Agricultural Institute – Shumen
Shumen, Bulgaria