Authors: Ramaswamy, N Baer, RJ Schingoethe, DJ Hippen, AR Kasperson, KM Whitlock, LA

Citation: N. Ramaswamy et al., Short communication: Consumer evaluation of milk high in conjugated linoleic acid, J DAIRY SCI, 84(7), 2001, pp. 1607-1609

Authors: Baer, RJ Ryali, J Schingoethe, DJ Kasperson, KM Donovan, DC Hippen, AR Franklin, ST

Citation: Rj. Baer et al., Composition and properties of milk and butter from cows fed fish oil, J DAIRY SCI, 84(2), 2001, pp. 345-353

Authors: Ramaswamy, N Baer, RJ Schingoethe, DJ Hippen, AR Kasperson, KM Whitlock, LA

Citation: N. Ramaswamy et al., Composition and flavor of milk and butter from cows fed fish oil, extrudedsoybeans, or their combination, J DAIRY SCI, 84(10), 2001, pp. 2144-2151

Authors: Donovan, DC Schingoethe, DJ Baer, RJ Ryali, J Hippen, AR Franklin, ST

Citation: Dc. Donovan et al., Influence of dietary fish oil on conjugated linoleic acid and other fatty acids in milk fat from lactating dairy cows, J DAIRY SCI, 83(11), 2000, pp. 2620-2628

Authors: Franklin, ST Martin, KR Baer, RJ Schingoethe, DJ Hippen, AR

Citation: St. Franklin et al., Dietary marine algae (Schizochytrium sp.) increases concentrations of conjugated linoleic, docosahexaenoic and transvaccenic acids in milk of dairy cows, J NUTR, 129(11), 1999, pp. 2048-2054

Authors: Baer, RJ Krishnaswamy, N Kasperson, KM

Citation: Rj. Baer et al., Effect of emulsifiers and food gum on nonfat ice cream, J DAIRY SCI, 82(7), 1999, pp. 1416-1424