Partitioning of Omega-3 Fatty Acids in Cheddar Cheese Curd and Whey

Authors

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

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

92

Publication Date

2009

First Page

211

Recommended Citation

Brothersen, C., McMahon, D. J., and B. Pettee. 2009. Partitioning of omega-3 fatty acids in Cheddar cheese curd and whey. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (ESupp. 1):211 (T46).