Verardo, Vito <br/><br/>
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.  [electronic resource] 

 -  Journal of the science of food and agriculture  Nov 2013 
 - 3625-33 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6152  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Butter--analysis<br/>Cattle<br/>Cheese<br/>Chromatography<br/>Cultured Milk Products--chemistry<br/>Fatty Acids--analysis<br/>Fatty Acids, Omega-3--analysis<br/>Food Handling--methods<br/>Italy<br/>Linoleic Acids, Conjugated--analysis<br/>Lipids--analysis<br/>Mass Spectrometry<br/>Milk--chemistry<br/>Phosphatidylcholines--analysis<br/>Phosphatidylethanolamines--analysis<br/>Species Specificity