The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

Milk and milk product are nutritious food items containing numerous essential nutrients. The content of conjugated linoleic acid may promote positive health effects. Fermented dairy foods have long been considered safe and nutritious. Animal foods are rich in CLA (Conjugated Linoleic Acids) an...

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書目詳細資料
Main Authors:	Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
格式:	Conference or Workshop Item PeerReviewed
語言:	English
出版:	2012
主題:	Agronomy Food technology Livestock
在線閱讀:	https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf https://repository.ugm.ac.id/135370/
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