Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake. (2013)
Attributed to:
Reducing saturated fatty acids in the food chain through alteration of milk fat composition
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2013.02.116
PubMed Identifier: 23768358
Publication URI: http://europepmc.org/abstract/MED/23768358
Type: Journal Article/Review
Volume: 141
Parent Publication: Food chemistry
Issue: 1
ISSN: 0308-8146