Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties
The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amoun...
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| Aineistotyyppi: | Kirja |
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Islamic Azad University,
2016-12-01T00:00:00Z.
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Internet
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A1234.567 |
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| Nide 1 | Saatavissa |