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

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Atasever M., Ceylan Z., Alisarli M.

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

• 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

Abstract

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