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NTIS 바로가기한국동물자원과학회지 = Journal of animal science and technology, v.48 no.2, 2006년, pp.293 - 306
강석남 (천안연암대학 친환경인증센터) , 박승용 (천안연암대학 유가공기술센터)
We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta chees...
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