Hot Topic: Fatty Acid and Conjugated Linoleic Acid (CLA) Isomer Composition of Commercial CLA-Fortified Dairy Products: Evaluation After Processing and Storage

✍ Scribed by L.M. Rodríguez-Alcalá; J. Fontecha

• Book ID: 117971416
• Publisher: American Dairy Science Association
• Year: 2007
• Tongue: English
• Weight: 109 KB
• Volume: 90
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2006-693