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AbstractFull Text

Sardo and Tybo cheeses were elaborated from milk with high conjugated linoleic acid (CLA) and Vaccenic Acid (VA) contents and they were tested to evaluate the persistency of 9-cis 11-trans C18:2, trans-11 C18:1 and other fatty acids (FA). The natural high CLA milk was obtained from 8 Holstein cows...

Author(s)
Rodriguez, M. A.; Cejas, V.; Castañeda, R.; Gagliostro, G.; Balán, M.
Publisher
International Committee for Animal Recording (ICAR), Roma, Italy
Citation
ICAR Technical Series, 2010, No.14, pp 205-208