change in fatty acids composition of milk products during the traditional ghee-making process
seasonal variation of fatty acids composition of milk and various milk products have been subjected to many investigations.however ,most of the researches are concerned with a single product and apparantly there is no inforation about the extent and the factors which contribute to changes in fatty a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kerman University of Medical Sciences
1999-12-01
|
| Series: | Journal of Kerman University of Medical Sciences |
| Subjects: | |
| Online Access: | https://jkmu.kmu.ac.ir/article_34258_b493d091ec0b7212fce5496bc570bebf.pdf |