Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.


DONMEZ M., Kemal S., Sagdic O. , SIMSEK B.

International journal of food sciences and nutrition, vol.56, pp.157-63, 2005 (Journal Indexed in SCI Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 56
  • Publication Date: 2005
  • Doi Number: 10.1080/09637480500131137
  • Title of Journal : International journal of food sciences and nutrition
  • Page Numbers: pp.157-63
  • Keywords: conjugated linoleic acid (CLA), cholesterol level, fatty acid composition, traditional Turkish cheeses, MILK-PRODUCTS, LACTIC CULTURES, CLA CONTENT, GOAT, HARD