Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalMilchwissenschaft
Volume16
Issue number2
Pages (from-to)162-165
Number of pages4
ISSN0026-3788
Publication statusPublished - 2006

ID: 8012067