Compositional differences between goat milk fat and that of cows and buffaloes-Reference-Cited by-同舟云学术

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Compositional differences between goat milk fat and that of cows and buffaloes

Published:1993-10 Issue:1 Volume:12 Page:79-88
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Bindal M.P.,Wadhwa B.K.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference20 articles.

1. Grain formation in ghee (butter fat) as related to structure of triglycerides;Armugham;J. Food Sci.,1979

2. Dilatometric study of mixtures of milk fats and its fractions;Avvakumn,1974

3. Nutritional aspects of goat milk and its products. V;Chandan,1992

4. Determination of softening point of butter fat;Dolby;Aust. J. Dairy Tech.,1961

5. Human Nutrition and Dietetics;Davidson,1975

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-09-08

2. Intra-species variation in fatty acid profile and nutritional indices of cattle (Bos indicus), buffalo (Bubalus bubalis) and goat (Capra hircus) ghee deciphered using GC-FID and FT-IR spectroscopy;International Dairy Journal;2022-06

3. Microalgae as feed ingredients and a potential source of competitive advantage in livestock production: A review;Livestock Science;2022-05

4. Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee;LWT;2022-04

5. Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta;Journal of Ayurveda and Integrative Medicine;2020-07

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