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关键词
书目信息
Food research international (Ottawa, Ont.) (Canada)
卷
27
期
1
ISSN
0963-9969
页码
pp. 61-64
其它主题
Fromage a pate fondue; Regime alimentaire; Acide linoleique
语言
英语
注释
references
1996-08-15
AGRIS AP