Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Czech Journal of Food Sciences

Volumn 23, Issue 4, 2005, Pages 166-172

  Kinik, Ozer ^a   Gursoy, Oguz ^a,b   Kemal Seckin, A ^a  

^a EGE UNIVERSITY   (Turkey)

^b PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Cheese; Cholesterol content; Fatty acid composition; Health; Nutrition

Indexed keywords

EID: 23744451696     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/3387-cjfs     Document Type: Article

References (14)

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