Recovery of Omega-3 Fatty Acids in Cheddar Cheese Curd and Long-Term Stability of Omega-3 Fatty Acids in Whey Powder

Authors

B. Ganesan
C. Brothersen
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

94

Publication Date

2011

First Page

711

Last Page

712

Recommended Citation

Ganesan, B., C Brothersen, and D. J. McMahon. 2011. Recovery of omega-3 fatty acids in Cheddar cheese curd and long-term stability of omega-3 fatty acids in whey powder. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):711-712 (Abstract 726).