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    Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil

    Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil by Attila Kiss, Zoltán Naár, Lajos Daróczi, Sándor Kukovics, Ferenc Kukovics, Iman Mirmazloum, Erzsébet Némedi

    Published 2019-01-01
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