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

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Atıf İçin Kopyala

Atasever M., Ceylan Z., Alisarli M.

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

• 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.