Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile - Concepedia

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Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile

17

Citations

36

References

2021

Year

Cecilia Dauber, Tatiana Carreras, A. Britos, Silvana Carro, Cecilia Cajarville, Adriana Gámbaro, Santiago Jorcín, Tomás Undabeytia López, Ignacio Vieitez

Small Ruminant Research

CaprineTextural ProfileAnimal NutritionFood AnalysisConjugated Linoleic AcidFood StructureFeed AdditiveFood EngineeringGoat CheeseFood TechnologyHealth Sciences

References

	Year	Citations

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