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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

期刊文章

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.
来自期刊
Tejgazdasag (Hungary)
ISSN : 1219-3224

书目信息

语言:
Hungarian
类型:
Bibliography
自何时收录于AGRIS:
2006
卷:
652
起始页:
14
结束页:
21
所有题名:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
其它:
"Summaries Hu, En"
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书目信息

语言:
Hungarian
类型:
Bibliography
自何时收录于AGRIS:
2006
卷:
652
起始页:
14
结束页:
21
所有题名:
"Conjugated linoleic acid (CLA) - dairy products - human health. 2. CLA in dairy products and different foods"@eng
其它:
"Summaries Hu, En"