CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
Renes, E., Gómez-Cortés, P., de la Fuente, M.A., Linares, D.M., Tornadijo, M.E., Fresno, J.M.Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.09.016
Date:
September, 2018
File:
PDF, 1.80 MB
english, 2018