"Fortification of Reduced-Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation" by S. Martini

Selected Works of Donald J. McMahon

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Fortification of Reduced-Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation

Journal of Dairy Science

S. Martini
J. E. Thurgood
C. Brothersen
R. Ward
Donald J. McMahon, Utah State University

Document Type

Article

Publication Date

1-1-2009

Citation Information

Martini, S., J. E. Thurgood, C. Brothersen, R. Ward, and D. J. McMahon. 2009. Fortification of reduced fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation. J. Dairy Sci. 92:1876-1884