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The NAL is a specialised, scientific, public institution carrying national tasks, it is a budgetary institution. Its high authority is the Ministry of Agriculture and Rural Development. The library would like to attend enquirers working in agriculture from Hungary and abroad – students, lecturers, researchers, practical agrarians, enterpreneurs, primary producers etc. It is the most important collection of special literature in the Hungarian agricultural sector, furthermore, it is the co-ordination centre for libraries of institutions of higher [...]

منقطع (مزود البيانات غير فعّال مؤقتًا ولم يقدم البيانات الوصفية للسنة الماضية على الأقل)
Journal Article

مقال مجلة

Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods  [2005]

Salamon, R.; Szakaly, S.; Szakaly, Z.; Csapo, J.;

استعراض النص الكامل

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During the production of the processed cheese or the Indian ghee the applied heat treatment and also certain steps of the processing of the food industry can increase the CLA content. Heat treatment involves significant CLA formation mainly when the protein content of the product is high. On the other hand, roasting and cooking of meats do not change significantly the CLA content and the CLA content of meat and vegetable based tinned food did not change significantly during processing.
المجلة
Tejgazdasag (Hungary)
الرقم التسلسلي المعياري الدولي (ردمد) : 1219-3224

معلومات ببليوغرافية

اللغة:
Hungarian
النوع:
Bibliography
في أجريس منذ:
2006
المجلد:
652
صفحة البداية:
14
صفحة النهاية:
21
جميع العناوين:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
مسائل أخرى:
"Summaries Hu, En"
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معلومات ببليوغرافية

اللغة:
Hungarian
النوع:
Bibliography
في أجريس منذ:
2006
المجلد:
652
صفحة البداية:
14
صفحة النهاية:
21
جميع العناوين:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
مسائل أخرى:
"Summaries Hu, En"