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Palabras clave – provistas por la editorial

fatty acid profile; mineral profile; CLA; milk yield; circular economy; concentrate; silage; modified atmosphere; vacuum; texture; fatty acids; water holding capacity; consumer acceptability; pecorino cheese; pasture; management system; fatty acids profile; sensory properties; consumer liking; grass silage; zero-grazing; grazing; milk; antioxidants; organic beef; ageing; tenderisation speed; meat quality; sarcomere; goat cheese; odour; raw milk; volatile compounds; antioxidant capacity; dairy product quality; n-3 and n-6 fatty acids; retinol; Roja Mallorquina sheep; tocopherol; total phenolic compounds; n/a