Keyword CLA
INFLUENCE OF TWO PROBIOTIC LACTOBACILLUS STRAINS ON CLA CONTENT IN MODEL RIPENING CHEESES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):65–69
CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169–172
FUNCTIONAL PROPERTIES OF FOODS OF ANIMAL ORIGIN AND THE METHODS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):65–73
Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.
Pol. J. Food Nutr. Sci. 2011;61(3):187–193
FATTY ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS
Pol. J. Food Nutr. Sci. 2010;60(3):225–230
ANNUAL CHANGES IN THE CONTENT OF UNSATURATED FATTY ACIDS WITH 18 CARBON ATOMS, INCLUDING CIS9TRANS11 C18:2 (CLA) ACID, IN MILK FAT
Pol. J. Food Nutr. Sci. 2006;56(4):409–414
INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Pol. J. Food Nutr. Sci. 2005;55(1):67–70
AN UPDATE ON THE BENEFICIAL ROLE OF CONJUGATED LINOLEIC ACID (CLA) IN MODULATING HUMAN HEALTH: MECHANISMS OF ACTION – A REVIEW.
Pol. J. Food Nutr. Sci. 2003;53(3):3–13
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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