Study on chemical and fatty acid modifications of cow's milk in relation to fat globules diameter

被引：0

作者：

Martini, M. ^{[1
]}

Scolozzi, C. ^{[1
]}

Cecchi, F. ^{[1
]}

Salari, F. ^{[1
]}

Verita, P. ^{[1
]}

机构：

[1] Univ Pisa, Dipartimento Prod Anim, I-56124 Pisa, Italy

来源：

ITALIAN JOURNAL OF ANIMAL SCIENCE | 2005年 / 4卷

关键词：

milk fat globules; fatty acid; milk quality; cow;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：230 / 232

页数：3

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Martini, M. ;

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Verita, P. .

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[4]

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[10] The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese [J].

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Gassi, JY ;

Famelart, MH ;

Leconte, N ;

Camier, B ;

Michel, F ;

Briard, V .

LAIT, 2003, 83 (02) :131-143

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