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2010•Journal of Food Composition and AnalysisRequires access

A comparative study of fatty acid composition and CLA concentration in commercial cheeses

Aldo Prandini, Samantha Sigolo, Gianfranco Piva

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Key concepts: Ruminant, Conjugated linoleic acid, Food science, Vaccenic acid, Sheep milk, Cheesemaking, Fatty acid, Chemistry

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