The influence of storage time on the content of aromatising substance and free fatty acids in yoghurts of ewe’s milk

于Milking and milk production of dairy sheep and goats
著者：
R. Danków Agricultural University of Poznań, Department of Dairy Technology, Wojska Polskiego 31, 60-624, Poznań, Poland

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,
J. Wójtowski Agricultural University of Poznań, Department of Sheep and Goat Breeding, Wołyńska 33, 60-637, Poznań, Poland

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P. Matylla Agricultural University of Poznań, Department of Dairy Technology, Wojska Polskiego 31, 60-624, Poznań, Poland

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类型:
章节
Page Range:
521–523
DOI:
https://doi.org/10.1163/9789004683877_113

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