Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses

Milchwissenschaft

Volumn 58, Issue 11-12, 2003, Pages 622-623

  Gursoy O ^a   Seckin A K ^b   Kinik, O ^a   Metin, M ^b  

^a EGE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

54 Turkish cheeses (CLA contents)

Indexed keywords

EID: 0345526529     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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