Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese

International Dairy Journal

Volumn 20, Issue 3, 2010, Pages 190-194

  Buccioni, A ^a   Rapaccini, S ^a   Antongiovanni, M ^a   Minieri, S ^a   Conte, G ^b   Mele, M ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE MAKING; CHEESE RIPENING; CONJUGATED LINOLEIC ACID; FATTY ACID PROFILES; MILK FATS; MILK TREATMENT; PROTECTED DENOMINATION OF ORIGINS; STARTER CULTURES; THERMAL TREATMENT; TOTAL CONTENT;

ACIDS; FATTY ACIDS; HEAT TREATMENT; OILS AND FATS; WOOL;

ISOMERS;

OVIS ARIES;

EID: 73449132861     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.10.001     Document Type: Article

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