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The effect of using different probiotic cultures on conjuga..:
Gursoy, Oguz
;
Seckin, A. Kemal
;
Kinik, Ozer
.
International Journal of Food Sciences and Nutrition. 63 (2011) 5 - p. 610-615 , 2011
Link:
https://doi.org/10.3109/09637486.2011.643295
RT Journal T1 <Title>The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3109_09637486.2011.643295&Exemplar=1&LAN=DE A1 Gursoy, Oguz A1 Seckin, A. Kemal A1 Kinik, Ozer A1 Karaman, Ayşe Demet PB Informa UK Limited YR 2011 SN 0963-7486 SN 1465-3478 JF International Journal of Food Sciences and Nutrition VO 63 IS 5 SP 610 OP 615 LK http://dx.doi.org/https://doi.org/10.3109/09637486.2011.643295 DO https://doi.org/10.3109/09637486.2011.643295 SF ELIB - SuUB Bremen
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