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 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 56
  • Publication Date: 2005
  • Doi Number: 10.1080/09637480500131137
  • Journal Name: International journal of food sciences and nutrition
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • 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
  • Yıldız Technical University Affiliated: No