Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration
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Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration
description
scientific article published on 18 October 2014
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name
Stability of fatty acid compos ...... rated fatty acid concentration
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type
label
Stability of fatty acid compos ...... rated fatty acid concentration
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prefLabel
Stability of fatty acid compos ...... rated fatty acid concentration
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P356
P1476
Stability of fatty acid compos ...... rated fatty acid concentration
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P2093
P304
P356
10.3168/JDS.2013-7849
P577
2014-10-18T00:00:00Z