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Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation

Jean-François Chamba, Jean-Michel Chardigny, Silke Gnädig, Eric Perreard, Stéphane Chappaz, Reinhart Rickert, Hans Steinhart and Jean-Louis Sébédio

Lait, 86 6 (2006) 461-467

DOI: https://doi.org/10.1051/lait:2006019

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