Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

Atasever M., Ceylan Z., Alisarli M.

ACTA ALIMENTARIA, vol.31, no.4, pp.319-326, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 4
  • Publication Date: 2002
  • Doi Number: 10.1556/aalim.31.2002.4.2
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.319-326
  • Van Yüzüncü Yıl University Affiliated: No


Results of the chemical, microbiological and sensorial properties of Turkish white cheese samples are presented during ripening period.