Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featur...

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書誌詳細
主要な著者:	Sadovoy, V. V., Садовой, В. В., Permyakov, A. V., Пермяков, А. В.
フォーマット:	Статья
言語:	Russian
出版事項:	Kemerovo State University 2024
主題:	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt
オンライン･アクセス:	https://dspace.ncfu.ru/handle/123456789/29279
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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