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dc.contributor.authorPeşmen, Günnur
dc.date.accessioned2020-02-06T07:57:27Z
dc.date.available2020-02-06T07:57:27Z
dc.date.issued05.2016en_US
dc.identifier.urihttps://hdl.handle.net/11630/8255
dc.description.abstractDue to a variety of positive effects on human health, conjugated linoleic acid (CLA) including geometric and positional isomers of linoleic acid, which is omega-6 essential fatty acid, has gained importance in recent years. Although there are many food items containing CLA, meat, milk and dairy products derived from ruminant animals are richer in terms of CLA. These products are the basis of human diet. Although there are studies performed abroad on CLA contents of various milk and dairy products and the factors affecting them, there are only a few compilations about CLA in Turkey. The conducted studies particularly intended for increasing the CLA in milk and milk products is not sufficient in numbers and a gap exists about this issue.en_US
dc.language.isoengen_US
dc.publisherInternational Journal of Innovative Research in Science, Engineering and Technologyen_US
dc.identifier.doi2347-6710en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCLAen_US
dc.subjectDairy Productsen_US
dc.subjectAnimal Breedingen_US
dc.titleThe Conjugated Linoleic Acid (CLA) Contents of Various Milk and Dairy Products and Affecting Factorsen_US
dc.typearticleen_US
dc.relation.journalInternational Journal of Innovative Research in Science, Engineering and Technologyen_US
dc.departmentŞuhut Meslek Yüksekokuluen_US
dc.authorid0000-0002-9164-6629en_US
dc.identifier.volume5en_US
dc.identifier.startpage158en_US
dc.identifier.endpage163en_US
dc.identifier.issue12en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorPeşmen, Günnur


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