Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil
dc.contributor.author | Kiss, Attila | |
dc.contributor.author | Naár, Zoltán | |
dc.contributor.author | Daróczi, Lajos | |
dc.contributor.author | Kukovics, Sándor | |
dc.contributor.author | Kukovics, Ferenc | |
dc.contributor.author | Mirmazloum, Iman | |
dc.contributor.author | Némedi, Erzsébet | |
dc.date.accessioned | 2023-06-22T11:26:47Z | |
dc.date.available | 2023-06-22T11:26:47Z | |
dc.date.issued | 2019 | |
dc.date.oa | 2023-06-23 | |
dc.date.pasync | 2023-06-23T23:06:43Z | |
dc.date.updated | 2023-06-22T11:26:47Z | |
dc.description.corrector | czm | |
dc.identifier.citation | CyTA - Journal of Food. -17 : 1 (2019), p. 51-59. -CyTA - Journal of Food. - 1947-6337. - 1947-6345 | |
dc.identifier.doi | http://dx.doi.org/10.1080/19476337.2018.1551936 | |
dc.identifier.issn | 1947-6337 | |
dc.identifier.issn | 1947-6345 | |
dc.identifier.opac | https://ebib.lib.unideb.hu/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM112830 | |
dc.identifier.scopus | 85075109478 | |
dc.identifier.uri | https://hdl.handle.net/2437/355867 | |
dc.identifier.url | https://www.tandfonline.com/doi/full/10.1080/19476337.2018.1551936 | |
dc.identifier.wos | 000464967100001 | |
dc.language | eng | |
dc.rights.access | open access journal | |
dc.rights.owner | szerző | |
dc.subject.mab | Agrártudományok | |
dc.subject.mab | Élelmiszertudományok | |
dc.title | Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil | |
dc.type | folyóiratcikk | |
dc.type | idegen nyelvű folyóiratközlemény külföldi lapban |
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