Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area. [electronic resource]
Producer: 20140411Description: 3625-33 p. digitalISSN:- 1097-0010
- Animal Feed
- Animals
- Butter -- analysis
- Cattle
- Cheese
- Chromatography
- Cultured Milk Products -- chemistry
- Fatty Acids -- analysis
- Fatty Acids, Omega-3 -- analysis
- Food Handling -- methods
- Italy
- Linoleic Acids, Conjugated -- analysis
- Lipids -- analysis
- Mass Spectrometry
- Milk -- chemistry
- Phosphatidylcholines -- analysis
- Phosphatidylethanolamines -- analysis
- Species Specificity
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Publication Type: Comparative Study; Journal Article
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