![Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality]()
Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory qualityVanbergue, Elise; Hurtaud, Catherine; Peyraud, Jean-Louis; Beuvier, Eric; Duboz, Gabriel; Buchin, Solange · International Dairy Journal · 2018