Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese

✍ Scribed by Oeffner, S.P.; Qu, Y.; Just, J.; Quezada, N.; Ramsing, E.; Keller, M.; Cherian, G.; Goddick, L.; Bobe, G.

• Book ID: 123521198
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 344 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2012-5941