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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| Autori principali: | , , , |
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| Natura: | Статья |
| Lingua: | Russian |
| Pubblicazione: |
Kemerovo State University
2024
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| Accesso online: | https://dspace.ncfu.ru/handle/123456789/29279 |
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