The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 509-516

  Zengin, Gokhan ^a   Cakmak, Yavuz Selim ^a   Guler, Gokalp Ozmen ^a   Oguz, Emine ^a   Aktumsek, Abdurrahman ^a   Akin, Mehtap ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Cheese; Conjugated linoleic acid; Fatty acid composition; Pasteurisation temperature; Trans fatty acids

Indexed keywords

EID: 80054023443     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00697.x     Document Type: Article

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