Nutritional facts concerning goat milk (Capra hircus) and its variations during the agroindustrial process.
保存先:
| 著者: | |
|---|---|
| フォーマット: | artículo original |
| 状態: | Versión publicada |
| 出版日付: | 2005 |
| その他の書誌記述: | This paper overviews the main nutritional aspects of goat milk,such as chemical composition (protein, amino acids,minerals, bioactive factors and fat), nutritional value,functional value, hypoallergenic properties, and the effects ofagroindustrial processing (refrigeration, freezing, and heattreatment). |
| 国: | Portal de Revistas UCR |
| 機関: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| 言語: | Español |
| OAI Identifier: | oai:portal.ucr.ac.cr:article/11878 |
| オンライン･アクセス: | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11878 |
| キーワード: | Goat milk nutrition processing composition hypoallergenic. Leche de cabra nutrición procesamiento composición hipoalergénico. |