The effect of selenium and zinc fortification on the quality of Turkish white cheese

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 2, 2005, Pages 141-146

  Gulbas, Sanem Yalcintas ^a   Saldamli, Ilbilge ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; PROTEIN; SELENIUM; SODIUM CHLORIDE; ZINC;

ARTICLE; CHEESE; CHEESE RIPENING; DIET SUPPLEMENTATION; FOOD COMPOSITION; FOOD QUALITY; INTERMETHOD COMPARISON; METAL RECOVERY; NUTRITIONAL VALUE; STATISTICAL SIGNIFICANCE; TURKEY (REPUBLIC);

CALCIUM, DIETARY; CHEESE; DIETARY FATS; DIETARY PROTEINS; FOOD, FORTIFIED; SALTS; SELENIUM; SODIUM CHLORIDE; TURKEY; ZINC; ZINC SULFATE;

EID: 21644480681     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500082579     Document Type: Article

References (10)

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2. Anonymous. 1995. White cheese standard TS-591. Ankara: Turkish Standards Institute.
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4. International Dairy Federation. 1982. Cheese and processed cheese: determination of the total solids content (reference method). Standard 4A:1982. Brussels: International Dairy Federation.
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7. International Dairy Federation. 2000. Milk and milk products. Determination of zinc content. Standard 156A. Brussels: International Dairy Federation.
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