How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products

By B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud, J. Coulon. 2005

177 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/f84c212be4e74c24d5049754206eaa1129a5db49

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. E. Chambers
2. P. Kalač

In Food Science

1. E. Chambers

Citations in the corpus

• The effects of silage feeding on some sensory and health attributes of cow's milk: A review (2011, background): “Beta-carotene in milk comes from blood after the uptake by the mammary gland and results in the yellow colour of both the body fat and milk products (Martin et al., 2005b).”
• COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES (2009, background): “Feeding practices can affect the flavor of dairy products including milk, cheese and butter (Urbach 1990; Forss 1992; Visser 1992; Martin et al. 2005).”
• Forage Legumes for Grazing and Conserving in Ruminant Production Systems (2015, background): “The sensory quality of dairy products can be influenced by animal diet (reviewed by Coulon et al., 2004; Martin et al., 2005).”