Belton, P. S. 1997. Spectroscopic approaches to the measurement of food quality. Pure Appl. Chem. 69:47-50.
Chilliard, Y., A. Ferlay, R. M. Mansbridge, and M. Doreau. 2000. Ruminant plasticity: Nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids. INRA Ann. Zootechnol. 49:181-205.
Coates, J. 2000. Interpretation of infrared spectre, a practical approach. Pages 10815-10837 in Encyclopedia of Analytical Chemistry. R. A. Meyers, ed. John Wiley & Sons, New York, NY.
Collomb, M., and T. Bühler. 2000. Analyse de la composition en acides gras de la graisse de lait. Mitt. Lebensm. Hyg. 91:306-332.
Demeyer, D., and M. Doreau. 1999. Pourquoi et comment modifier les lipides du lait et de la viande bovine? Cah. Nutr. Diet. 34:301-308.
Dorey, F., D. Brodin, J.-F. Le Querler, and S. Kudzal-Savoie. 1988. Analyse des acides gras du beurre par chromatographie en phase gazeuse couplée avec la spectrométrie de masse. IAA (June):437-441.
Frank, I. E., J. Feikema, N. Constantine, and B. R. Kowalski. 1984. Prediction of product quality from spectral data using the partial least-squares method. J. Chem. Inf. Comput. Sci. 24:20-24.
Grummer, R. R. 1991. Effect of feed on the composition of milk fat. J. Dairy Sci. 74:3244-3257.
Hayes, K. C., and D. R. Khosla. 1992. Dietary fatty acid thresholds and cholesterolemia. FASEB J. 6:2600-2607.
Hu, F. B., M. J. Stampfer, J. E. Manson, A. Ascherio, G. A. Colditz, F. E. Speizer, C. H. Hennekens, and W. C. Willet. 1999. Dietary saturated fat and their food sources in relation to the risk of coronary heart disease in women. Am. J. Clin. Nutr. 70:1001-1008.
International Committee for Animal Recording (ICAR). 2004. Section 2. ICAR rules, standards and guidelines for dairy production recording. http://www.icar.org/docs/Rules%20and%20regulations/Guidelines/ Guidelines_2005_final_low_resolution.pdf Accessed Nov. 17, 2005.
International Organization for Standardization (ISO). 2001. Lait et produits laitiers-Méthodes d'extraction des lipides et des composés liposolubles. ISO 14156:2001. FIL-IDF 172:2001. ISO, Geneva, Switzerland.
Martens, H., and S. A. Jensen. 1982. Partial least squares regression: A new two-stage NIR calibration method. Pages 607-647 in Proc. 7th World Cereal and Bread Congr. J. Holas and J. Kratochvil, ed. Elsevier, Amsterdam.
Martens, H., and T. Naes. 1987. Multivariate Calibration by Data Compression. John Wiley & Sons, Chichester, UK. 420 pp.
Palmquist, D. L., A. D. Beaulieu, and D. M. Barbano. 1993. Feed and animal factors influencing milk fat composition. J. Dairy Sci. 76:1753-1771.
Pascal, G. 1996. Les apports quotidiens recommandés en lipids et en acides gras. OCL 3:205-210.
Prévot, H. 2004. Comparaison de méthodes statistiques et neuronales pour l'établissement d'équations de calibrage en spectrométrie de réflexion diffuse dans le proche infrarouge. Ph.D. Thesis, Gembloux Agricultural University, Belgium. 382 pp.
Simopoulos, A. P. 2003. Importance of the ratio of omega-6/omega-3 essential fatty acids: Evolutionary aspects. World Rev. Nutr. Diet. 92:1-22.
Smith, B. C. 1996. Fundamentals of Fourier Transform Infrared Spectroscopy. CRC Press, Boca Raton, FL.
William, P., and K. Norris. 2001. Near-Infrared Technology in the Agricultural and Food Industries. American Association of Cereal Chemists, St. Paul, MN.
