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Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.
Mohan, M S; Anand, S; Kalscheur, K F; Hassan, A N; Hippen, A R.
Afiliação
  • Mohan MS; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Anand S; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007. Electronic address: sanjeev.anand@sdstate.edu.
  • Kalscheur KF; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Hassan AN; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Hippen AR; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
J Dairy Sci ; 96(4): 2081-2094, 2013 Apr.
Article em En | MEDLINE | ID: mdl-23403190
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Bovinos / Queijo / Ácidos Linoleicos Conjugados / Ração Animal Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2013 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Bovinos / Queijo / Ácidos Linoleicos Conjugados / Ração Animal Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2013 Tipo de documento: Article