Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions-Reference-Cited by-同舟云学术

Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

Published:2004-05-05 Issue:11 Volume:52 Page:3422-3428
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen She¹,Bobe Gerd¹,Zimmerman Shelly¹,Hammond Earl G.¹,Luhman Cindie M.¹,Boylston Terri D.¹,Freeman Albert E.¹,Beitz Donald C.¹

Affiliation:

1. Department of Animal Science and Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-3150, and LongView Animal Nutrition Center, Gray Summit, Missouri 63039

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035193z

Reference27 articles.

1. Kaylegian, K. E.; Lindsay, R. C.Handbook of Milkfat Fractionation Technology and Application; AOCS Press: Champaign, IL, 1995; pp 19−37.

2. Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid Compositions

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