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

Tersimpan di:
Main Authors: Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
Format: Proceeding PeerReviewed application/pdf
Bahasa: eng
Terbitan: , 2012
Subjects:
Agronomy
Food technology
Livestock
Online Access: 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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Lihat Juga

  • CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
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