Comparative effects of organic, traditional, and intensive production with probiotics on the fatty acid profile of cow's milk

Journal of Food Composition and Analysis

Volumn 63, Issue , 2017, Pages 157-163

  Kiczorowska, Bożena ^a   Samolińska, Wioletta ^a   Marczuk, Jan ^a   Winiarska Mieczan, Anna ^a   Klebaniuk, Renata ^a   Kowalczuk Vasilev, Edyta ^a   Kiczorowski, Piotr ^a   Zasadna, Zvenyslava ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b Instrumental Methods of Control Laboratory   (Ukraine)

Author keywords

Conventional milk; Fatty acid; Food analyses; Food composition; Nutritional value; Organic milk; Probiotic additives; Quality lipid indices

Indexed keywords

EID: 85028404401     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2017.08.002     Document Type: Article

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