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https://hdl.handle.net/20.500.14279/9065
Πεδίο DC | Τιμή | Γλώσσα |
---|---|---|
dc.contributor.author | Malissiova, Eleni | - |
dc.contributor.author | Arsenos, Georgios | - |
dc.contributor.author | Papademas, Photis | - |
dc.contributor.author | Fletouris, Dimitrios J. | - |
dc.contributor.author | Manouras, Athanasios | - |
dc.contributor.author | Aspri, Maria | - |
dc.contributor.author | Nikolopoulou, Aikaterini | - |
dc.contributor.author | Giannopoulou, Alexandra | - |
dc.contributor.author | Arvanitoyannis, Ioannis Sotirios | - |
dc.contributor.other | Παπαδήμας, Φώτης | - |
dc.contributor.other | Ασπρή, Μαρία | - |
dc.date.accessioned | 2017-01-16T12:46:38Z | - |
dc.date.available | 2017-01-16T12:46:38Z | - |
dc.date.issued | 2016-02-01 | - |
dc.identifier.citation | International Journal of Dairy Technology, 2016, vol. 69, no. 1, pp. 143-146 | en_US |
dc.identifier.issn | 14710307 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/9065 | - |
dc.description.abstract | This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk produced in Greece and Cyprus. The average values for pH, fat, protein and lactose were 7.14, 0.52 g/100 mL, 1.22 g/100 mL and 7.01 g/100 mL, respectively, whereas aflatoxin M1 and beta-lactam residues were not detected in any sample. The microbiological analysis revealed very low somatic cell counts and total microbial counts, while Escherichia coli, Salmonella spp and Listeria monocytogenes were not detected in any sample. The sensory evaluation classified the milk as white, thin, with a slightly sweet pleasant taste, pleasant milky aroma, sweet flavour and no persistent aftertaste. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.relation.ispartof | International Journal of Dairy Technology | en_US |
dc.rights | © Wiley | en_US |
dc.subject | Cyprus | en_US |
dc.subject | Donkey milk | en_US |
dc.subject | Greece | en_US |
dc.subject | Hygiene | en_US |
dc.subject | Milk composition | en_US |
dc.title | Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus | en_US |
dc.type | Article | en_US |
dc.collaboration | Cyprus University of Technology | en_US |
dc.collaboration | University of Thessaly | en_US |
dc.collaboration | Aristotle University of Thessaloniki | en_US |
dc.subject.category | Veterinary Science | en_US |
dc.journals | Subscription | en_US |
dc.country | Cyprus | en_US |
dc.country | Greece | en_US |
dc.subject.field | Agricultural Sciences | en_US |
dc.publication | Peer Reviewed | en_US |
dc.identifier.doi | 10.1111/1471-0307.12245 | en_US |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 69 | en_US |
cut.common.academicyear | 2015-2016 | en_US |
dc.identifier.spage | 143 | en_US |
dc.identifier.epage | 146 | en_US |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
item.openairetype | article | - |
crisitem.journal.journalissn | 1471-0307 | - |
crisitem.journal.publisher | Wiley | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.orcid | 0000-0003-0284-2247 | - |
crisitem.author.orcid | 0000-0001-5876-3922 | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
Εμφανίζεται στις συλλογές: | Άρθρα/Articles |
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