La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue
In camel milk, fat, that represents about 3.6% of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipidprotein complexes. This review examines the present state of knowledge of the dromedary milk fat. The topic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2005-09-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2005.0439 |