Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products

Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

(2014) Stefanie Kaffarnik et al.   JOURNAL OF CHROMATOGRAPHY A

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of 430 Fatty Acid Methyl Esters from a Transesterified Butter Sample

(2013) Markus Schröder et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

A comparative study of fatty acid profiles in ruminant and non-ruminant milk

(2012) Hanne Devle et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

(2012) O.A. Young et al.   JOURNAL OF FOOD SCIENCE

Fatty acids patterns in camel, moose, cow and human milk as determined with GC/MS after silver ion solid phase extraction

(2010) Julia Dreiucker et al.   FOOD CHEMISTRY

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs

(2010) P.J. Watkins et al.   MEAT SCIENCE

Factors influencing variation of fatty acid content in ovine milk

(2009) L.F. De La Fuente et al.   JOURNAL OF DAIRY SCIENCE