Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

Journal of Dairy Science

Volumn 92, Issue 5, 2009, Pages 1876-1884

  Martini, S ^a   Thurgood, J E ^a   Brothersen, C ^a   Ward, R ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Docosahexaenoic acid; Eicosapentaenoic acid; n 3 fatty acid; Reduced fat Cheddar cheese

Indexed keywords

OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; CHEESE; DIET SUPPLEMENTATION; FAT INTAKE; FOOD HANDLING; METHODOLOGY; STANDARD; TASTE; TIME;

ANIMALS; CHEESE; DIETARY FATS; FATTY ACIDS, OMEGA-3; FOOD TECHNOLOGY; FOOD, FORTIFIED; TASTE; TIME FACTORS;

EID: 67651176041     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1871     Document Type: Article

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