Makale
Tam Makale
Uluslararası
2003
The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese
Turkish Journal Of Veterinary Sciences
Cilt 27 · Sayı 4 · ss. 781–787 · 01.01.2003
Özet
This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese.
Atıf için künye
Atasever, M., UÇAR, G., KELEŞ, A., & KÖSE, Z. (2003). The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese. Turkish Journal Of Veterinary Sciences, 27(4), 781–787.
BibTeX
@article{atasever2003-251849,
author = {Atasever, Mustafa and UÇAR, GÜRKAN and KELEŞ, ABDULLAH and KÖSE, ZAHİDE},
title = {The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese},
journal = {Turkish Journal Of Veterinary Sciences},
year = {2003},
volume = {27},
number = {4},
pages = {781--787},
issn = {1300-0128},
url = {https://akademik.atauni.edu.tr/yayinlar/251849-the-effects-of-natural-smoke-and-liquid-smoke-applications-on-the-quality}
}