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Cirad

Typologia shubata

Konuspayeva G., Faye B., Narmuratova M., Meldebekova A.. 2011. Veterinariâ, 4 (20) : p. 22-25.

We classified shubat samples of different seasons and regions according to their physic-chemical parameters. After principal composing analysis automatically ascendant hierarchy classification has been created. According to index of hierarchical level we obtained 4 different classes of shubat. Each class was described according to physic-chemical content and to 4 seasons and regions of Kazakhstan. (Résumé d'auteur)

Mots-clés : lait fermenté; lait de chamelle; kazakhstan

Thématique : Composition des produits alimentaires

Article de revue