The effect of using a vegetable fat blend on some attributes of kashar cheese;Efecto del uso de mezclas de grasas vegetales en algunas propiedades del queso kashar

Grasas y Aceites

Volumn 60, Issue 1, 2009, Pages 41-47

  Kesenkaş, Harun ^a   Dinkçi, Nayil ^a   Kemal Seckin A ^b   Kinik, Özer ^a   Gönç, Siddik ^a  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Cholesterol; Fatty acid; Kashar cheese; Organic acid; Vegetable fat

Indexed keywords

ACID DEGREE VALUE; CHOLESTEROL CONTENT; FATTY ACID COMPOSITION; HEALTHY FOODS; INITIAL COMPOSITION; ORGANIC ACID CONCENTRATION; TOTAL SOLIDS; WHOLE MILK;

AMINO ACIDS; CHOLESTEROL; FATTY ACIDS; OILS AND FATS; ORGANIC ACIDS; OXALIC ACID; UNSATURATED FATTY ACIDS;

VEGETABLES;

EID: 64149100384     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.032408     Document Type: Article

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