Some chemical and microbiological properties of ghee produced in Eastern Anatolia

KIRAZCI A., Javidipour I.

International Journal of Dairy Technology, vol.61, no.3, pp.300-306, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1471-0307.2008.00402.x
  • Journal Name: International Journal of Dairy Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.300-306
  • Keywords: fatty acid composition, ghee, lipolytic bacteria, oxidative stability, peroxide value, principle component analysis, yeasts-moulds, OXIDATIVE STABILITY, DAIRY-PRODUCTS, SHEEPS MILK, YEASTS, OIL
  • Van Yüzüncü Yıl University Affiliated: Yes