1. Biblio

Biblio

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E
S. P. Oeffner, Qu, Y., Just, J., Quezada, N., Ramsing, E., Keller, M., Cherian, G., Meunier-Goddik, L., and Bobe, G., “Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese”, Journal of Dairy Science, vol. 96, no. 2, pp. 1177 - 1188, 2013.
G. Cherian and Quezada, N., “Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed”, Journal of Animal Science and Biotechnology, no. 1, 2016.