Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.

Lynch, J M

Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid. [electronic resource] - Journal of dairy science Feb 2005 - 489-98 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0022-0302

10.3168/jds.S0022-0302(05)72711-9 doi


Animals
Diet
Fatty Acids--analysis
Fish Oils--administration & dosage
Food Preservation
Humans
Light
Linoleic Acids, Conjugated--analysis
Lipids--analysis
Milk--chemistry
Oleic Acids--analysis
Oxidation-Reduction
Soybean Oil--administration & dosage
Taste