Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants-Reference-Cited by-同舟云学术

Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants

Published:2016-10-06 Issue:1 Volume:70 Page:146-150
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Boutoial Khalid¹²,García Víctor¹,Rovira Silvia¹,Ferrandini Eduardo¹,López María Belén¹

Affiliation:

1. Department of Food Science and Technology; Veterinary Faculty; University of Murcia; Espinardo Murcia 30071 Spain

2. Laboratoire de Spectro-Chimiométrie Appliquée et Environnement; Faculté des Sciences et Techniques de Béni Mellal; Université Sultan Moulay-Slimane Béni Mellal; Béni Mellal 23000 Morocco

Funder

IMIDA institute (Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Murcia, Spain)

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12324/fullpdf

Reference10 articles.

1. Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties;Boutoial;Small Ruminant Research,2013a

2. Effect of feeding goats with distilled and non distilled thyme leaves (Thymus zygis subsp. gracilis) on milk and cheese properties;Boutoial;Journal of Dairy Research,2013b

3. Influence of dietary supplementation of Rosmarinus officinalis L. on performances of dairy ewes organically managed;Chiofalo;Small Ruminant Research,2012

4. Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure;Costa;Journal of Dairy Science,2014

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