title: Do SFAs in cheese have properties different from those in other foods?
authors.affiliation: From the Institute of Basic Medical Sciences, Department of Nutrition, University of Oslo, Oslo, Norway (JIP, e-mail: j.i.pedersen@medisin.uio.no); and Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Ås, Norway (BK).
authors.forename: Jan Ivar
authors.initials: JI
authors.lastname: Pedersen
authors.affiliation: From the Institute of Basic Medical Sciences, Department of Nutrition, University of Oslo, Oslo, Norway (JIP, e-mail: j.i.pedersen@medisin.uio.no); and Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Ås, Norway (BK).
authors.forename: Bente
authors.initials: B
authors.lastname: Kirkhus
mesh_terms: D002611:Cheese; D004041:Dietary Fats
chemical_list: D004041:Dietary Fats