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Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

✍ Scribed by H. Lin; T.D. Boylston; L.O. Luedecke; T.D. Shultz

Book ID: 108821894
Publisher: Institute of Food Technologists
Year: 1999
Tongue: English
Weight: 107 KB
Volume: 64
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1999.tb15931.x

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