The influence of dietary rumen-protected linoleic acid on milk fat composition, spreadability of butter and energy balance in dairy cows
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Reference32 articles.
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2. Relationships Between Energy Balance and Health Traits of Dairy Cattle in Early Lactation
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1. Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter;Journal of Food Engineering;2018-06
2. Lipid fraction of creams collected in the Parmigiano-Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation;International Journal of Dairy Technology;2014-07-10
3. Reassessment of the contribution of bovine milk fats to the trans-18:1 isomeric acid consumption by European populations. Additional data for rumenic (cis-9,trans-11 18:2) acid;Lipids;2002-12
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