Introductory remarks on some minor components of the fat fraction of milk and their role in nutrition – Note 2
Prof. Fernando Tateo - Full Professor of Food Science and Technology, University of Milan Prof. Monica Bononi - Professor of Food Chemical Analysis, University of Milan
The attention to the isomeric fatty acids, known with the acronym CLA, that are present in the milk of ruminants in concentrations of 0.3 to 1.0 % of the total fatty acids, is due to... Read More
