Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta

Journal article

Peer reviewed

Anna Nudda, Mark A McGuire, Gianni Battacone and Giuseppe Pulina

Journal of Dairy Science, Vol.88(4), pp.1311-1319

2005

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https://doi.org/10.3168/jds.S0022-0302(05)72797-1View

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Title: Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta
Creators: Anna Nudda - University of Sassari
Mark A McGuire - University of Idaho
Gianni Battacone - University of Sassari
Giuseppe Pulina - University of Sassari
Publication Details: Journal of Dairy Science, Vol.88(4), pp.1311-1319
Identifiers: 996631222301851
Academic Unit: Animal, Veterinary, and Food Sciences; College of Agricultural and Life Sciences; Institute for Health in the Human Ecosystem; Idaho Center for Agriculture, Food and the Environment; Idaho Agricultural Experiment Station; Initiative for Bioinformatics and Evolutionary Studies; Institute for Modeling Collaboration and Innovation
Language: English
Resource Type: Journal article