Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910601045305
Reference75 articles.
1. Nielsen, S.S. 2003.Food Analysis Laboratory Manual, 156New York: Kluwer Academic.
2. Effect of Intake of Pasture on Concentrations of Conjugated Linoleic Acid in Milk of Lactating Cows
3. Elevation of Conjugated cis-9, trans-11-Octadecadienoic Acid in Bovine Milk Because of Dietary Supplementation
4. The Impact of Fortification with Conjugated Linoleic Acid (CLA) on the Quality of Fluid Milk
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