Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile-Reference-Cited by-同舟云学术

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Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile

Published:2021-06 Issue: Volume:199 Page:106379
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Dauber Cecilia,Carreras Tatiana^ORCID,Britos Alejandro,Carro Silvana,Cajarville Cecilia,Gámbaro Adriana,Jorcin Santiago,López Tomas,Vieitez Ignacio

Funder

Universidad de la República Comisión Sectorial de Investigación

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference68 articles.

1. Kjeldahl method, method no. 2.062;AOAC,1984

2. Fat in milk Roese-Gottlieb method, method no. 905.02;AOAC,2001

3. Official Methods and Recommended Practices of the American Oil Chemists’s Society;AOCS,1990

4. Compendium of Methods for Microbiological Examination of Foods;APHA,2001

5. Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed;Bennato;Asian-australas. J. Anim. Sci.,2020

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