1.
Salamon RV, Lóki K, Salamon S, Albert B, Mándoki Z, Csapóné Kiss Z, et al. Changes in fatty acid composition and conjugated linoleic acid contents of milk and dairy products caused by pure cultures as well as during microwave heat treatment. AAK [Internet]. 2007 Oct. 15 [cited 2025 Dec. 5];11(3):23-36. Available from: https://journal.uni-mate.hu/index.php/aak/article/view/1894