The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter
dc.contributor.author | Seckin, AK | |
dc.contributor.author | Metin, M | |
dc.date.accessioned | 2019-10-27T19:23:00Z | |
dc.date.available | 2019-10-27T19:23:00Z | |
dc.date.issued | 2005 | |
dc.department | Ege Üniversitesi | en_US |
dc.identifier.doi | 10.1111/j.1365-2621.2005.01022.x | |
dc.identifier.endpage | 906 | en_US |
dc.identifier.issn | 0950-5423 | |
dc.identifier.issn | 0950-5423 | en_US |
dc.identifier.issue | 8 | en_US |
dc.identifier.scopusquality | N/A | en_US |
dc.identifier.startpage | 903 | en_US |
dc.identifier.uri | https://doi.org/10.1111/j.1365-2621.2005.01022.x | |
dc.identifier.uri | https://hdl.handle.net/11454/39144 | |
dc.identifier.volume | 40 | en_US |
dc.identifier.wos | WOS:000231610100014 | en_US |
dc.identifier.wosquality | Q2 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Blackwell Publishing | en_US |
dc.relation.ispartof | International Journal of Food Science and Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | 5 alpha,6 alpha epoxycholesterol | en_US |
dc.subject | 5 beta,6 beta epoxycholesterol | en_US |
dc.subject | 7-beta hydroxycholesterol | en_US |
dc.subject | 7-ketocholesterol | en_US |
dc.title | The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter | en_US |
dc.type | Article | en_US |