FATTY ACID PROFILES OF GOAT MILK AND DOMIATI CHEESE AS AFFECTED BY PASTURE FEEDING AND STAGE OF LACTATION
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2003.tb00017.x/fullpdf
Reference40 articles.
1. Fish Consumption and Risk of Sudden Cardiac Death
2. Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese
3. Seasonal and lactational influences on bovine milk composition in New Zealand
4. The effect of dietary-induced changes in milk urea levels on the heat stability of milk
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