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Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk
BACKGROUND: In many developing countries, milk chilling facilities are not available on the farm where milk is produced, rather these are located at the distance of 10–12 km. After milking, it takes about 2–3 h to reach milk to the chilling facilities. The milk is then chilled and transported to the...
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| Publicat a: | Lipids Health Dis |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BioMed Central
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6097330/ https://ncbi.nlm.nih.gov/pubmed/30115071 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-018-0843-0 |
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