Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products

Author:

Seçkin A. Kemal,Gursoy Oguz,Kinik Ozer,Akbulut Necati

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties;Andrikopoulos;Journal of Food Composition and Analysis,2003

2. AOCS (1997). AOCS Official Method Ce 2–66 1–2.

3. Trans fatty acids in dairy and meat products from 14 European countries;Aro;Journal of Food Composition and Analysis,1998

4. Bauman, D. E., Baumgard, L. H., Corl, B. A., & Griinari, J. M. (1999). Biosynthesis of conjugated linoleic acid in ruminants. Proceedings of the American Society of Animal Science, 1–15.

5. Quantitative comparison of camel, goat and cow milk fatty acids;Cardak;Milchwissenschaft,2003

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