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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Detaylı Bibliyografya
Asıl Yazarlar:	Sadovoy, V. V., Садовой, В. В., Permyakov, A. V., Пермяков, А. В.
Materyal Türü:	Статья
Dil:	Russian
Baskı/Yayın Bilgisi:	Kemerovo State University 2024
Konular:	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt
Online Erişim:	https://dspace.ncfu.ru/handle/123456789/29279
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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