Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA
Fatty acid composition of Ricotta cheese Mom Shaped Acrylic Plaque filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four