Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0868.pdf
Reference29 articles.
1. Influence of type of diet on the fat constituents of goat and sheep milk
2. Recovery of n-3 polyunsaturated fatty acids and conjugated linoleic acids in ripened cheese obtained from milk of cows fed different levels of extruded flaxseed
3. Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol
4. Supplementation with Extruded Linseed Cake Affects Concentrations of Conjugated Linoleic Acid and Vaccenic Acid in Goat Milk
5. Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability
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2. Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats;Animals;2023-11-25
3. N-3 Polyunsaturated Fatty Acids as a Nutritional Support of the Reproductive and Immune System of Cattle—A Review;Animals;2023-11-20
4. Dietary Supplementation with Oregano and Linseed in Autochthonous “Facciuta Lucana” Goats: Effects on Meat Quality Traits in Suckling Kids;Animals;2023-09-28
5. Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds;Foods;2023-08-05
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