Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

OBJECTIVE: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS). METHODS: Fifty-four sheep were divided into three feeding groups: total mixed ration (...

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Detalles Bibliográficos
Autores principales: Fusaro, Isa, Giammarco, Melania, Vaintrub, Michael Odintsov, Chincarini, Matteo, Manetta, Anna Chiara, Mammi, Ludovica M. E., Palmonari, Alberto, Formigoni, Andrea, Vignola, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649410/
https://www.ncbi.nlm.nih.gov/pubmed/32054166
http://dx.doi.org/10.5713/ajas.19.0452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649410/
https://www.ncbi.nlm.nih.gov/pubmed/32054166
http://dx.doi.org/10.5713/ajas.19.0452

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