Open AccessSeasonal changes in the level of conjugated Linoleic acid (CLA) in ripened cheeses
Author(s) -
T. Grega,
Marek Sady,
Dorota Najgebauer,
Jacek Domagała,
H. Pustkowiak,
Bartłomiej Faber
Publication year - 2005
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0502251g
Subject(s) - conjugated linoleic acid , linoleic acid , food science , chemistry , zoology , biology , biochemistry , fatty acid
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