Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile
Cecilia Dauber, Tatiana Carreras, A. Britos, Silvana Carro, Cecilia Cajarville, Adriana Gámbaro, Santiago Jorcín, Tomás Undabeytia López, Ignacio Vieitez
Topics & Concepts
Conjugated linoleic acidFood scienceChemistryElaborationLinoleic acidSensory systemBiochemistryBiologyFatty acidHumanitiesPhilosophyNeuroscienceMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology