Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060264 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060264
2 Facultad de Nutrición, Universidad Veracruzana, Médicos y Odontólogos s/n, 91000 Xalapa, Veracruz, Mexico
3 Universidad Veracruzana, Dr. Rafael Sanchez Altamirano s/n, Carr. Xalapa-Las trancas., Km. 3.5 Col. Ind. Animas, 91192 Xalapa, Veracruz, Mexico
4 AFNS Department, University of Alberta, 410 Agriculture/Forestry Building, T6G 2P5 Edmonton, Alberta, Canada
This email address is being protected from spambots. You need JavaScript enabled to view it.
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060264
Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter
E. Silva-Hernández1, R. Herrera-Lee2, M. Jácome-Sosa1, I. Verdalet-Guzman3, W. Wismer4, T. Nakano4, and L. Ozimek4 1 Instituto de Ciencias Básicas, Universidad Veracruzana, Dr. Rafael Sanchez Altamirano s/n. Carr. Xalapa-Las Trancas, 91192 Xalapa, Veracruz, Mexico2 Facultad de Nutrición, Universidad Veracruzana, Médicos y Odontólogos s/n, 91000 Xalapa, Veracruz, Mexico
3 Universidad Veracruzana, Dr. Rafael Sanchez Altamirano s/n, Carr. Xalapa-Las trancas., Km. 3.5 Col. Ind. Animas, 91192 Xalapa, Veracruz, Mexico
4 AFNS Department, University of Alberta, 410 Agriculture/Forestry Building, T6G 2P5 Edmonton, Alberta, Canada
This email address is being protected from spambots. You need JavaScript enabled to view it.
First page of the article
