Effects of Feeding Protec® and α-Tocopherol on Fatty Acid Composition and Oxidative Stability of Cow's Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
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2. Influence of milk proteins on lipid oxidation in aqueous emulsion. 1. Casein, whey protein and α-lactalbumin;Allen;J. Daily Res.,1982
3. Binding of copper by certain milk proteins as measured by equilibrium dialysis;Aulakh;J. Dairy Sci.,1971
4. Opportunities for varying the composition of cow's milk;Banks;J. Soc. Dairy Technol.,1987
5. The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows;Banks;J. Sci. Food Agric.,1980
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