Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3235-3239

  Kim, Jun Ho ^a,b,c,d,e,f   Kwon, O Jun ^a,b,c,d,e,f   Choi, Nag Jin ^a,b,c,d,e,f   Oh, Se Jong ^a,b,c,d,e,f   Jeong, Ha Yeon ^a,b,c,d,e,f   Song, Man Kang ^a,b,c,d,e,f   Jeong, Inhye ^a,b,c,d,e,f   Kim, Young Jun ^a,b,c,d,e,f  

^a Korea University   (South Korea)

^b Gyeongbuk Regional Innovation Agency   (South Korea)

^c Chonnam National University   (South Korea)

^d National Institute of Animal Science   (South Korea)

^e Chungbuk National University   (South Korea)

^f Division of Animal Husbandry   (South Korea)

Author keywords

Cheese; Conjugated linoleic acid (CLA); Cows; Indoors; Lactation time; Pasture; Ripening

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DIET; FEMALE; FOOD HANDLING; LACTATION; METHODOLOGY; MILK; SEASON; TIME;

ANIMALS; CATTLE; CHEESE; DIET; FATTY ACIDS; FEMALE; FOOD HANDLING; LACTATION; LINOLEIC ACIDS, CONJUGATED; MILK; SEASONS; TIME FACTORS;

EID: 65349142579     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803838u     Document Type: Article

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