Nutritional facts concerning goat milk (Capra hircus) and its variations during the agroindustrial process.
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| Автор: | |
|---|---|
| Формат: | artículo original |
| Статус: | Versión publicada |
| Дата публикации: | 2005 |
| Описание: | 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). |
| Страна: | Portal de Revistas UCR |
| Институт: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Язык: | Español |
| OAI Identifier: | oai:archivo.portal.ucr.ac.cr:article/11878 |
| Online-ссылка: | https://archivo.revistas.ucr.ac.cr/index.php/agromeso/article/view/11878 |
| Ключевое слово: | Goat milk nutrition processing composition hypoallergenic. Leche de cabra nutrición procesamiento composición hipoalergénico. |