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


Atasever M., Ceylan Z., Alisarli M.

ACTA ALIMENTARIA, cilt.31, ss.319-326, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 31 Konu: 4
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1556/aalim.31.2002.4.2
  • Dergi Adı: ACTA ALIMENTARIA
  • Sayfa Sayıları: ss.319-326

Özet

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