Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing - Concepedia

Concepedia

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Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing

68

Citations

10

References

1994

Year

Jesus Salvador Garcia-Lopez, Edith Echeverria, Ida Tsui, Barbara A. Balch

Food Research International

Food ChemistryFood AnalysisConjugated Linoleic AcidFood StructureFood EngineeringFood ProcessingFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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