Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality
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DOI: 10.1016/j.idairyj.2018.03.002
Abstract: Abstract The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG)… read more here.
Keywords: fatty acid; butter hard; hard cooked; cooked cheese ... See more keywords