Yogurts prepared from goat milk of different breeds and genotypes
- 作者: Zheltova O.A.1, Shuvarikov A.S.1, Pastukh O.N.1, Gladyr' E.A.1, Zheltova OA1, Shuvarikov AS1, Pastuh ON1, Gladyr' EA1
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隶属关系:
- 期: 编号 6 (2011)
- 页面: 81-82
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326764
- ID: 326764
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作者简介
Ol'ga Zheltova
Anatoliy Shuvarikov
Ol'ga Pastukh
Elena Gladyr'
Email: tppj@timacad.ru
O Zheltova
A Shuvarikov
O Pastuh
E Gladyr'
参考
- Иолчиев Б.С. и др. Молочная продуктивность коз зааненской породы // Овцы, козы, шерстяное дело. 2000. № 2.
- Domagata J. Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk // Int.J. of Food Properties. 2009. Vol. 12. Issue 3.
- Domagata J., Juszczak L. Flow behavior of goafs milk yoghurts and bio yoghurts // Food Science and Technology Electronic Journal of Polish Agricultural Universities. 2004. Vol. 7. Issue 2.
- Kaminarides S., Anifantakis E. Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two // International Journal of Food Science and Technology. 2004. № 39.