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Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese
OBJECTIVE: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C(7)) and 120 days (C(120)) of ripening. METHODS: Twenty eight Friesian cows, balanced for parit...
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| 發表在: | Asian-Australas J Anim Sci |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7206391/ https://ncbi.nlm.nih.gov/pubmed/31480170 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0155 |
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