Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid. [electronic resource]

By: Contributor(s): Producer: 20050329Description: 489-98 p. digitalISSN:
  • 0022-0302
Subject(s): Online resources: In: Journal of dairy science vol. 88
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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