Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration.

MLA

Rodríguez-Alcalá, L. M., et al. “Stability of Fatty Acid Composition after Thermal, High Pressure, and Microwave Processing of Cow Milk as Affected by Polyunsaturated Fatty Acid Concentration.” Journal of Dairy Science, vol. 97, no. 12, Dec. 2014, pp. 7307–15. EBSCOhost, https://doi.org/10.3168/jds.2013-7849.

APA

Rodríguez-Alcalá, L. M., Alonso, L., & Fontecha, J. (2014). Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration. Journal of Dairy Science, 97(12), 7307–7315. https://doi.org/10.3168/jds.2013-7849

Chicago

Rodríguez-Alcalá, L. M., L. Alonso, and J. Fontecha. 2014. “Stability of Fatty Acid Composition after Thermal, High Pressure, and Microwave Processing of Cow Milk as Affected by Polyunsaturated Fatty Acid Concentration.” Journal of Dairy Science 97 (12): 7307–15. doi:10.3168/jds.2013-7849.