The Chemical Composition and Nutritive Value of Goat's Milk and its Products
Jump To References Section
Authors
-
Central Food Technological Research Institute, Mysore ,IN
M. Swaminathan -
Central Food Technological Research Institute, Mysore ,INV. A. Daniel
Abstract
The domestic goat {Capra hircus) ranks after the cow and the water buffalo as an important dairy animal. The use of goat's milk as food by human beings dates from antiquity.Downloads
Download data is not yet available.
Downloads
Published
1970-07-01
How to Cite
Swaminathan, M., & Daniel, V. A. (1970). The Chemical Composition and Nutritive Value of Goat’s Milk and its Products. The Indian Journal of Nutrition and Dietetics, 7(4), 252–261. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11162
Issue
Section
Review Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
