Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems

Journal of Dairy Research

Volumn 76, Issue 3, 2009, Pages 278-282

  Prandini, Aldo ^a   Sigolo, Samantha ^a   Piva, Gianfranco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Cheese; CLA; Conventional; Curd; Grana Padano; Milk; Organic

Indexed keywords

ANIMALIA;

CONJUGATED LINOLEIC ACID; FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DAIRYING; DIET; HEALTH FOOD; METHODOLOGY; MILK;

ANIMAL FEED; ANIMALS; CATTLE; CHEESE; DAIRYING; DIET; FATTY ACIDS; HEALTH FOOD; LINOLEIC ACIDS, CONJUGATED; MILK;

EID: 70350483028     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909004099     Document Type: Article

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