1. Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical composition, α-tocopherol, cholesterol content and stability. (August 2021) Authors: Senoussi, Asma; Schadt, Iris; Saoudi, Zineddine; Zitoun Hamama, Ouarda Aissaoui; Zidoune, Mohammed Nasereddine; Carpino, Stefania; Marino, Vita Maria Journal: International dairy journal Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents. (May 2016) Authors: Marino, Vita Maria; Schadt, Iris Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗