Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market
Author:
Affiliation:
1. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1331266
Reference40 articles.
1. A comparative study of the fatty acid profiles in commercial sheep cheeses
2. Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products
3. Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review
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