Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey

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dc.contributor.authorKaragözlü, Cem
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorAkpınar, Aslı
dc.contributor.authorÜnal, Gülfem
dc.contributor.authorErgönül, Bülent
dc.contributor.authorEnder, Gülşah
dc.contributor.authorUysal, Harun Raşit
dc.date.accessioned2019-12-23T14:39:05Z
dc.date.available2019-12-23T14:39:05Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstract…en_US
dc.identifier.endpage168en_US
dc.identifier.issue.en_US
dc.identifier.startpage161en_US
dc.identifier.urihttps://hdl.handle.net/11454/57481
dc.identifier.volume53en_US
dc.language.isoenen_US
dc.relation.journalJournal of Agriculture Faculty of Ege Universityen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleCholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkeyen_US
dc.typeArticleen_US

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