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Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

✍ Scribed by S.M. Herzallah; M.A. Humeid; K.M. Al-Ismail

Book ID: 117976490
Publisher: American Dairy Science Association
Year: 2005
Tongue: English
Weight: 492 KB
Volume: 88
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(05)72796-x

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