The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter

dc.contributor.authorSeckin, AK
dc.contributor.authorMetin, M
dc.date.accessioned2019-10-27T19:23:00Z
dc.date.available2019-10-27T19:23:00Z
dc.date.issued2005
dc.departmentEge Üniversitesien_US
dc.identifier.doi10.1111/j.1365-2621.2005.01022.x
dc.identifier.endpage906en_US
dc.identifier.issn0950-5423
dc.identifier.issn0950-5423en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage903en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2005.01022.x
dc.identifier.urihttps://hdl.handle.net/11454/39144
dc.identifier.volume40en_US
dc.identifier.wosWOS:000231610100014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject5 alpha,6 alpha epoxycholesterolen_US
dc.subject5 beta,6 beta epoxycholesterolen_US
dc.subject7-beta hydroxycholesterolen_US
dc.subject7-ketocholesterolen_US
dc.titleThe effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butteren_US
dc.typeArticleen_US

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