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Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions.
Junaid, Muhammad; Inayat, Saima; Gulzar, Nabila; Khalique, Anjum; Shahzad, Faisal; Irshad, Irfan; Imran, Muhammad.
Afiliación
  • Junaid M; Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. Electronic address: mjunaid@uvas.edu.pk.
  • Inayat S; Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
  • Gulzar N; Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
  • Khalique A; Department of Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
  • Shahzad F; Department of Livestock Management, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100, Pakistan.
  • Irshad I; Institute of Continuing Education and Extension, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
  • Imran M; Institute of Biochemistry and Biotechnology, Faculty of Biosciences, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
J Dairy Sci ; 106(1): 39-46, 2023 Jan.
Article en En | MEDLINE | ID: mdl-36357201
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yogur / Búfalos Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yogur / Búfalos Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article