Jones, E L <br/><br/>
Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.  [electronic resource] 

 -  Journal of dairy science  Aug 2005 
 - 2923-37 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(05)72973-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Butter--analysis<br/>Cattle<br/>Cheese--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Dairy Products--analysis<br/>Diet<br/>Fats--analysis<br/>Fatty Acids--analysis<br/>Female<br/>Fish Oils--administration & dosage<br/>Food Handling--methods<br/>Food Preservation<br/>Food, Fortified--analysis<br/>Hot Temperature<br/>Lactation<br/>Linoleic Acids, Conjugated--analysis<br/>Milk--chemistry<br/>Milk Proteins--analysis<br/>Plant Oils--administration & dosage<br/>Sensation<br/>Sunflower Oil<br/>Taste