Yayıncı "Blackwell Publishing" Ziraat Fakültesi Koleksiyonu için listeleme
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Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ... -
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
(Blackwell Publishing, 2008)Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ...