Conjugated linoleic acid (CLA) content of French Emmental cheese: Effect of the season, region of production, processing and culinary preparation

Lait

Volumn 86, Issue 6, 2006, Pages 461-467

  Chamba, Jean François ^a   Chardigny, Jean Michel ^b,e   Gnädig, Silke ^b   Perreard, Eric ^a   Chappaz, Stéphane ^c   Rickert, Reinhart ^d   Steinhart, Hans ^d   Sébédio, Jean Louis ^b,e  

^a Institut Technique Francais des Fromages   (France)

^b INRA and University of Auvergne   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^d ITFF   (France)

^e UNIVERSITY OF HAMBURG   (Germany)

Author keywords

CLA; Cooking; Emmental cheese; Milk; Processed cheese

Indexed keywords

EID: 33846968185     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2006019     Document Type: Article

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