Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

• 作者H. Lin; T.D. Boylston; L.O. Luedecke; T.D. Shultz
• 卷第64卷
• 期第5期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小106.66KB
• 发表时间1999
• DOI10.1111/j.1365-2621.1999.tb15931.x
• 页码874-878