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Journal of Dairy Science

Volumn 71, Issue 12, 1988, Pages 3173-3178

Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

(3) Sander, B D a Smith, D E a Addis, P B a

a UNIVERSITY OF MINNESOTA (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001091025 PISSN: 00220302 EISSN: None Source Type: Journal
DOI: 10.3168/jds.S0022-0302(88)79921-X Document Type: Article

Times cited : (26)

References (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.