Changes in conjugated linoleic acid content in...

Czech Journal of Food Sciences 2013 / 09 Vol. 31; Iss. No. 5

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Domagała, J., Pluta-Kubica, A., Pustkowiak, H.
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Volume:
31
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/397/2012-cjfs
Date:
September, 2013
File:
PDF, 239 KB
2013
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