Survey of the conjugated linoleic acid contents of dairy products
- Author
- LIN, H; BOYLSTON, T; CHANG, M. J; LUEDECKE, L. O; SHULTZ, T. D
Washington State univ., dep. food sci. human nutrition, Pullman WA 99164-6376, United States - Source
Journal of dairy science. 1995, Vol 78, Num 11, pp 2358-2365 ; ref : 25 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composition chimique Composé conjugué Etude comparative Fromage Lait boisson Linoléique acide Produit fermenté Produit laitier Anticarcinogène
- Keyword (en)
- Chemical composition Conjugated compound Comparative study Cheese Liquid milk Linoleic acid Fermented product Dairy product Anticarcinogen
- Keyword (es)
- Composición química Compuesto conjugado Estudio comparativo Queso Leche bebida Linoleico ácido Producto fermentado Producto lácteo Anticarcinógeno
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2943788
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(95)76863-1 
https://dx.doi.org/10.3168/jds.S0022-0302(95)76863-1
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