Casein/natamycin edible films effiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese

Yangılar, Filiz; Oğuzhan Yıldız, Pınar

Makale Tam Makale Uluslararası 2016

Casein/natamycin edible films effiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Cilt 96 · Sayı 7 · ss. 2328–2336 · 01.06.2016

Atıf için künye

Yangılar, F., & Oğuzhan Yıldız, P. (2016). Casein/natamycin edible films effiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96(7), 2328–2336.

BibTeX

@article{yangilar2016-209063,
  author = {Yangılar, Filiz and Oğuzhan Yıldız, Pınar},
  title = {Casein/natamycin edible films effiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese},
  journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  year = {2016},
  volume = {96},
  number = {7},
  pages = {2328--2336},
  issn = {0022-5142},
  url = {https://akademik.atauni.edu.tr/yayinlar/209063-caseinnatamycin-edible-films-effiency-for-controlling-mould-growth-and-on}
}