Nutritional facts concerning goat milk (Capra hircus) and its variations during the agroindustrial process.
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | artículo original |
| Durum: | Versión publicada |
| Yayın Tarihi: | 2005 |
| Diğer Bilgiler: | 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). |
| Ülke: | Portal de Revistas UCR |
| Kurum: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Dil: | Español |
| OAI Identifier: | oai:archivo.portal.ucr.ac.cr:article/11878 |
| Online Erişim: | https://archivo.revistas.ucr.ac.cr/index.php/agromeso/article/view/11878 |
| Anahtar Kelime: | Goat milk nutrition processing composition hypoallergenic. Leche de cabra nutrición procesamiento composición hipoalergénico. |