Winter/Spring Changes in Fatty Acid Composition of Farmhouse Idiazabal Cheese Due to Different Flock Management Systems-Reference-Cited by-同舟云学术

Winter/Spring Changes in Fatty Acid Composition of Farmhouse Idiazabal Cheese Due to Different Flock Management Systems

Published:2009-04-27 Issue:11 Volume:57 Page:4746-4753
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Abilleira Eunate¹,Collomb Marius²,Schlichtherle-Cerny Hedwig²,Virto Mailo³,de Renobales Mertxe³,Barron Luis Javier R.¹

Affiliation:

1. Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain

2. Agroscope Liebefeld-Poiseux Research Station ALP, Schwarzenburgstrasse 161, 3003 Bern, Switzerland

3. Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900460u

Reference37 articles.

1. Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

2. Influence of farming and feeding systems on composition and quality of goat and sheep milk

3. Seasonal Variation in Conjugated Linoleic Acid and Vaccenic Acid in Milk Fat of Sheep and its Transfer to Cheese and Ricotta

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