Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing
1994
Garcia-Lopez, S. | Echeverria, E. | Tsui, I. | Balch, B.
AGROVOC Keywords
Bibliographic information
Food research international (Ottawa, Ont.) (Canada)
Volume
27
Issue
1
ISSN
0963-9969
Pagination
pp. 61-64
Other Subjects
Fromage a pate fondue; Regime alimentaire; Acide linoleique
Language
English
Note
references
1996-08-15
AGRIS AP
Data Provider
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