A comparative study of fatty acid composition and CLA concentration in commercial cheeses

Journal of Food Composition and Analysis

Volumn 24, Issue 1, 2011, Pages 55-61

  Prandini, Aldo ^a   Sigolo, Samantha ^a   Piva, Gianfranco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Blue cheese; Cheese; Cheesemaking; CLA; Cow; Dairy foods; Fatty acid composition; Food analysis; Food composition; Fresh cheese; Goat; Hard cheese; Sheep

Indexed keywords

BOVIDAE; CAPRA HIRCUS; OVIS ARIES;

EID: 79551557185     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.04.004     Document Type: Article

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