Some chemical and microbiological properties of ghee produced in Eastern Anatolia

KIRAZCI A., Javidipour I.

International Journal of Dairy Technology, cilt.61, sa.3, ss.300-306, 2008 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 61 Sayı: 3
• Basım Tarihi: 2008
• Doi Numarası: 10.1111/j.1471-0307.2008.00402.x
• Dergi Adı: International Journal of Dairy Technology
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.300-306
• Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet