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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 [...]

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Journal Article

Artículo de revista

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.;

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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.
Publicación
Tejgazdasag (Hungary)
ISSN : 1219-3224

Información bibliográfica

Idioma:
Hungarian
Tipo:
Bibliography
En AGRIS desde:
2006
Volumen:
652
Página inicial:
14
Página final:
21
Todos los títulos:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
Otro:
"Summaries Hu, En"
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Información bibliográfica

Idioma:
Hungarian
Tipo:
Bibliography
En AGRIS desde:
2006
Volumen:
652
Página inicial:
14
Página final:
21
Todos los títulos:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
Otro:
"Summaries Hu, En"