Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid
Crossref DOI link: https://doi.org/10.1007/s13594-016-0280-7
Published Online: 2016-02-12
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jalili, Maryam
Funding for this research was provided by:
Shahid Beheshti University of Medical Sciences (IR) (-)
Iran dairy industries (Pegah) (-)
Text and Data Mining valid from 2016-02-12