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, cilt.56, ss.157-63, 2005 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1080/09637480500131137
  • Dergi Adı: International journal of food sciences and nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.157-63
  • Anahtar Kelimeler: conjugated linoleic acid (CLA), cholesterol level, fatty acid composition, traditional Turkish cheeses, MILK-PRODUCTS, LACTIC CULTURES, CLA CONTENT, GOAT, HARD
  • Yıldız Teknik Üniversitesi Adresli: Hayır