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Results: 1-4 |
Results: 4
Short communication: Consumer evaluation of milk high in conjugated linoleic acid
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
Composition and properties of milk and butter from cows fed fish oil
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
Composition and flavor of milk and butter from cows fed fish oil, extrudedsoybeans, or their combination
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
Effect of emulsifiers and food gum on nonfat ice cream
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
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