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conjugated linoleic acid (417) long chain fatty acids (2382) linoleic acid (977) conjugated linoleic acid (417) unsaturated fatty acids (3270) monounsaturated fatty acids (932) polyunsaturated fatty acids (1678) dienoic fatty acids (1031) linoleic acid (977) conjugated linoleic acid (417) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) saturated fatty acids (999) essential fatty acids (1443) linoleic acid (977) conjugated linoleic acid (417) long chain fatty acids (2382) linoleic acid (977) conjugated linoleic acid (417) unsaturated fatty acids (3270) monounsaturated fatty acids (932) polyunsaturated fatty acids (1678) dienoic fatty acids (1031) linoleic acid (977) conjugated linoleic acid (417) organic compounds (57444) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) saturated fatty acids (999) essential fatty acids (1443) linoleic acid (977) conjugated linoleic acid (417) long chain fatty acids (2382) linoleic acid (977) conjugated linoleic acid (417) unsaturated fatty acids (3270) monounsaturated fatty acids (932) polyunsaturated fatty acids (1678) dienoic fatty acids (1031) linoleic acid (977) conjugated linoleic acid (417) chemistry (84737) chemical composition (25538) lipid composition (4442) fatty acid composition (2454) lipid content (2254) Reference Types Reference Types Journal (337546) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts Author(s) of Article: Will be identified in next release Citation: Food chemistry 2012 v.134 no.4 pp. 1839-1846 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=495008 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 116253
