Work

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

Year: 2005

Type: article

Source: International Journal of Food Sciences and Nutrition

DOI: 10.1080/09637480500131137

Authors: Muhammet Donmez, A. Kemal Seckin, Osman Sagdic, Bedia Simsek

Institutions: Kütahya Dumlupınar Üniversitesi, Ege University, Erciyes University, Süleyman Demirel Üniversitesi

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2090220132

FWCI: 2.234

Cites: 18

Cited by: 25

Related to: 10