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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Original Article

Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese

Peter Zajáca Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0002-4425-4374View further author information
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Jozef Čurleja Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0003-0039-5332View further author information
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Jozef Čaplaa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0001-9475-6359View further author information
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Lucia Benešováa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2321-6627View further author information
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Silvia Jakabováa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0002-6981-0509View further author information
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Adam Partikaa Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicORCID Iconhttps://orcid.org/0000-0003-1390-5928View further author information
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Stanislava Zubrickáb State Veterinary and Food Insititute, Veterinary and Food Institute Bratislava, Bratislava, SlovakiaORCID Iconhttps://orcid.org/0000-0003-0387-8575View further author information
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Pages 1426-1444 | Received 27 Feb 2023, Accepted 26 May 2023, Published online: 02 Jun 2023

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