reference/25461774

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/25461774

Outgoing Links

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endingPage	163
issn	0963-7486 1465-3478
issueIdentifier	3
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publicationName	International Journal of Food Sciences and Nutrition
startingPage	157
bibliographicCitation	Donmez M, Kemal Seckin A, Sagdic O, Simsek B. Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses. International Journal of Food Sciences and Nutrition. 2005 Jan;56(3):157–63. doi: 10.1080/09637480500131137.
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date	200501
identifier	https://doi.org/10.1080/09637480500131137 https://pubmed.ncbi.nlm.nih.gov/16009630
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses
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Total number of triples: 43.