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Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter

E. Silva-Hernández E. Silva-Hernández, R. Herrera-Lee R. Herrera-Lee, M. Jácome-Sosa M. Jácome-Sosa, I. Verdalet-Guzman I. Verdalet-Guzman, W. Wismer W. Wismer, T. Nakano T. Nakano and L. Ozimek L. Ozimek

, (2006) 264

DOI: https://doi.org/10.1051/IUFoST:20060264

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