Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage

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ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org

"Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage"
written by Aftab Siddique, Young W. Park,
published by Open Journal of Animal Sciences, Vol.9 No.1, 2019

has been cited by the following article(s):

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[9]	Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens
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