The effect of pasteurisation temperature on the CLA content...

International Journal of Dairy Technology 2011 Vol. 64; Iss. 4

The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

GOKHAN ZENGIN, YAVUZ SELIM CAKMAK, GOKALP OZMEN GULER, EMINE OGUZ, ABDURRAHMAN AKTUMSEK, MEHTAP AKIN
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Volume:
64
Year:
2011
Language:
english
Pages:
8
DOI:
10.1111/j.1471-0307.2011.00697.x
File:
PDF, 114 KB
english, 2011
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