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International Journal of Food Properties Volume 15, 2012 - Issue 4
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Original Articles

Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil

Manuel Algarra Centro de Geología Porto, Faculty of Science, University of Porto, Porto, PortugalCorrespondence[email protected]
,
Cristobal Sánchez Departament of Analytical Chemistry, Faculty of Science, University of Málaga, Málaga, Spain
,
Joaquim C.G. Esteves da Silva Centro de Investigação em Química (CIQ), Faculty of Science, University of Porto, Porto, Portugal
&
José Jiménez-Jiménez Departament of Inorganic Chemistry, Faculty of Science, University of Málaga, Málaga, Spain
Pages 796-808 | Received 06 Mar 2010, Accepted 17 Jun 2010, Published online: 18 Jun 2012

Citations (3)

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Read on this site (1)

Jin Yue, Yuanrong Zheng, Zhenmin Liu & Yun Deng. (2016) Effects of Microfiltration and Storage Time on Cholesterol, Cis-9, Trans-11 and Trans-10, Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk. International Journal of Food Properties 19:1, pages 13-24.
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Articles from other publishers (2)

Mehmet Musa Özcan & Nurhan Uslu. (2022) Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese. Journal of Food Processing and Preservation 46:11.
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Mateusz Cholewski, Monika Tomczykowa & Michał Tomczyk. (2018) A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids. Nutrients 10:11, pages 1662.
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