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Original

The effect of selenium and zinc fortification on the quality of Turkish white cheese

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Pages 141-146 | Published online: 06 Jul 2009

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Ugo Picciotti, Alessandro Massaro, Angelo Galiano & Francesca Garganese. (2022) Cheese Fortification: Review and Possible Improvements. Food Reviews International 38:sup1, pages 474-500.
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Articles from other publishers (16)

Hoda S. El-Sayed, Samah M. El-Sayed & Ahmed M. Youssef. (2022) Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt. Scientific Reports 12:1.
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Afirah Mohd Shukri, Abdul Karim Alias, Maizura Murad, Kin‐Sam Yen & Lai‐Hoong Cheng. (2021) A review of natural cheese and imitation cheese. Journal of Food Processing and Preservation 46:1.
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Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Muhammad Abid, Maryam Batool, Imran Taj Khan, Nabila Gulzar & Muhammad Tayyab. (2018) Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk. Lipids in Health and Disease 17:1.
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Maryam Batool, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal & Imran Taj Khan. (2018) Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening. Lipids in Health and Disease 17:1.
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A. Arce & Z. Ustunol. (2018) Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality. Journal of Dairy Science 101:8, pages 6814-6822.
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Bandini Rana, Ravinder Kaushik, Kavita Kaushal, Sumit Arora, Ankur Kaushal, Shagun Gupta, Navneet Upadhyay, Pooja Rani & Pushpinder Kaushik. (2018) Physicochemical and electrochemical properties of zinc fortified milk. Food Bioscience 21, pages 117-124.
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Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Muhammad Ayaz, Muhammad Ajmal, Muhammad Yaqoob Ellahi & Anjum Khalique. (2017) Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk. Lipids in Health and Disease 16:1.
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H.Y. Liu, W.Z. Zhu, B.Y. Lu, Z.H. Wei & D.X. Ren. (2015) Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality. Journal of Dairy Science 98:12, pages 8359-8367.
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Miguel Angel de la Fuente & Manuela Juárez. 2015. Handbook of Mineral Elements in Food. Handbook of Mineral Elements in Food 645 668 .
Victor R. Preedy, Ronald Ross Watson & Vinood B. PatelB. Ganesan, C. Brothersen & D.J. McMahon. 2013. Handbook of cheese in health. Handbook of cheese in health 617 636 .
Elvan Ocak & Rajkumar Rajendram. 2013. Handbook of Food Fortification and Health. Handbook of Food Fortification and Health 213 224 .
Lucia Aquilanti, Ozge Kahraman, Emanuele Zannini, Andrea Osimani, Gloria Silvestri, Floriana Ciarrocchi, Cristiana Garofalo, Ebru Tekin & Francesca Clementi. (2012) Response of lactic acid bacteria to milk fortification with dietary zinc salts. International Dairy Journal 25:1, pages 52-59.
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O. Kahraman & Z. Ustunol. (2012) Effect of zinc fortification on Cheddar cheese quality. Journal of Dairy Science 95:6, pages 2840-2847.
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Fatih YildizCostas Chryssanthopoulos & Maria Maridaki. 2009. Development and Manufacture of Yogurt and Other Functional Dairy Products. Development and Manufacture of Yogurt and Other Functional Dairy Products 267 305 .
Ahmet Ayar, Durmuş Sert & Nihat Akın. (2008) The trace metal levels in milk and dairy products consumed in middle Anatolia—Turkey. Environmental Monitoring and Assessment 152:1-4, pages 1-12.
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Aydin Vural, Ibrahim Narin, Mehmet Emin Erkan & Mustafa Soylak. (2007) Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey. Environmental Monitoring and Assessment 139:1-3, pages 27-33.
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