Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder
Authors:
- Emanuele MarconiEMEmanuele Marconi
- Gianfranco PanfiliGPGianfranco Panfili
- 1 June 1998
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 11 (2) , 178-187
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy productsChromatographia, 1996
- Technological Aspects of Food Antioxidants1995
- Comparative study on microwave and conventional methods for protein hydrolysis in foodAmino Acids, 1995
- Composition of mares' colostrum and milk. Protein content, amino acid composition and contents of macro and micro-elementsInternational Dairy Journal, 1995
- Composition of mares' colostrum and milk. Fat content, fatty acid composition and vitamin contentInternational Dairy Journal, 1995
- High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheesesThe Analyst, 1994
- HPLC method for separation and determination of nonvolatile organic acids in orange juiceJournal of Agricultural and Food Chemistry, 1993
- Yield and composition of milk from lactating mares: effect of body condition at foalingJournal of Dairy Research, 1993
- Yield and composition of milk from lactating mares: effect of lactation stage and individual differencesJournal of Dairy Research, 1990
- HPLC Determination of Riboflavin in Eggs and Dairy ProductsJournal of Food Science, 1983