Fortification of Reduced-Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation
Journal of Dairy Science
Martini, S., J. E. Thurgood, C. Brothersen, R. Ward, and D. J. McMahon. 2009. Fortification of reduced fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation. J. Dairy Sci. 92:1876-1884
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