Conjugated linoleic acid concentrations in processed cheese containing hydrogen donors, iron and dairy-based additives

• Published in: Food Chemistry (United Kingdom) Vol. 47; no. 3
• Main Authors: Shantha, N.C, Decker, E.A. (Food Science Section, Department of Animal Sciences, 412 W.P. Garrigus Building, Univeristy of Kentucky, Lexington, KY 40546-0215 (USA))
• Format: Publication
• Language: English
• Published: 1993
• Subjects: ACIDE LINOLEIQUE; ACIDO LINOLEICO; CASEINATE; CASEINATES; CASEINATOS; DRIED SKIM MILK; DRIED WHEY; FER; FROMAGE A PATE FONDUE; HIERRO; IRON; LACTOSERUM DESHYDRATE; LAIT ECREME EN POUDRE; LECHE DESCREMADA EN POLVO; LINOLEIC ACID; MILK PRODUCTS; PROCESSED CHEESE; PRODUCTOS LACTEOS; PRODUIT LAITIER; QUESO ELABORADO; SUERO DE LECHE DESECADO