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Assessment of the effect of the technological processing and the storage term on the fatty acid composition of buffalo yoghurt

2011

Ivanova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Nacheva, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Tsvetkov, Ts., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)

AGROVOC Keywords
acide gras buffalo milk fatty acids freeze drying gamma irradiation grasa de la leche irradiation gamma lait de bufflesse lyophilisation milk fat yaourt yoghurt yogur
Bibliographic information
Volume 17 Issue 3 ISSN 1310-0351
Pagination
p. 269-276
Other Subjects
Leche de bufala; Matiere grasse du lait; Irradiacion gamma; Acidos grasos; Liofilizacion
Language
English
Note
Summary (En)
5 tables
16 ref.
Type
Summary
Corporate Author
Agricultural Academy, Sofia (Bulgaria)
2011-08-15
AGRIS AP
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Links
http://agrojournal.org/17/03
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