Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile
- 26 March 2021
- journal article
- research article
- Published by Elsevier BV in Small Ruminant Research
- Vol. 199, 106379
- https://doi.org/10.1016/j.smallrumres.2021.106379
Abstract
No abstract availableKeywords
Funding Information
- Universidad de la República Comisión Sectorial de Investigación
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