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Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
Francesca Bennato, Andrea Ianni, Denise Innosa, Lisa Grotta, Andrea D’Onofrio, Giuseppe Martino
Anim Biosci. 2020;33(1):148-156.   Published online April 15, 2019
DOI: https://doi.org/10.5713/ajas.18.0868

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Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
Asian-Australasian Journal of Animal Sciences. 2020;33(1):148-156   Crossref logo
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Milk fatty acids in dairy cows fed whole crude linseed, extruded linseed, or linseed oil, and their relationship with methane output
Journal of Dairy Science. 2009;92(10):5199-5211   Crossref logo
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Erratum to “Milk fatty acids in dairy cows fed whole crude linseed, extruded linseed, or linseed oil, and their relationship with methane output” (J. Dairy Sci. 92:5199–5211)
Journal of Dairy Science. 2010;93(10):4997   Crossref logo
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Milk production, composition and milk fatty acid profile from grazing ewes fed diets supplemented with Acacia cyanophylla leaves as tannins source and whole or extruded linseed
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Effects of feeding extruded linseed on production performance and milk fatty acid profile in dairy cows: A meta-analysis
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Influence of pumpkin seed cake and extruded linseed on milk production and milk fatty acid profile in Alpine goats
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Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace
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Milk production, composition, and milk fatty acid profile from grazing sheep fed diets supplemented with chestnut tannin extract and extruded linseed
Small Ruminant Research. 2015;130:200-207   Crossref logo
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Effect of extruded linseed supplementation on blood metabolic profile and milk performance of Saanen goats
Animal. 2013;7(9):1464-1471   Crossref logo
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Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
Journal of Dairy Science. 1996;79(7):1127-1136   Crossref logo
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