Quantitative comparison of the fatty acid composition of dairy and artificial creams and their nutritional value in the human diet

Milchwissenschaft

Volumn 66, Issue 2, 2011, Pages 186-189

  Jan, Marinka ^a   Filip, Sebastjan ^b   Polak, Tomaž ^a   Hribar, Janez ^a   Vidrih, Rajko ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b Pekarna Pečjak Doo ^*  (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79954580866     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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