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, Scopus)

• 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