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Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions.

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第一作者： Muhammad,Junaid

第一单位： 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.

作者： Muhammad,Junaid ^[1] ; Saima,Inayat ^[2] ; Nabila,Gulzar ^[2] ; Anjum,Khalique ^[3] ; Faisal,Shahzad ^[4] ; Irfan,Irshad ^[5] ; Muhammad,Imran ^[6]

作者单位： 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. ^[1] Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ^[2] Department of Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ^[3] Department of Livestock Management, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100, Pakistan. ^[4] Institute of Continuing Education and Extension, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ^[5] Institute of Biochemistry and Biotechnology, Faculty of Biosciences, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ^[6]

关键词 buffalo laban cow laban drinking yogurt (laban)sensory parameter storage