Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration
Rodríguez-Alcalá, L.M., Alonso, L., Fontecha, J.Volume:
97
Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2013-7849
Date:
December, 2014
File:
PDF, 181 KB
english, 2014