The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

Milk and milk product are nutritious food items containing numerous essential nutrients. The content of conjugated linoleic acid may promote positive health effects. Fermented dairy foods have long been considered safe and nutritious. Animal foods are rich in CLA (Conjugated Linoleic Acids) an...

Полное описание

Библиографические подробности
Главные авторы: Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
Формат: Conference or Workshop Item
Язык:English
Опубликовано: 2012
Предметы:
Agronomy
Food technology
Livestock
Online-ссылка:https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf

Internet

https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf

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