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Makale Tam Makale Uluslararası 2002

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

Mustafa Atasever, Ziya Gökalp Ceylan, MUSTAFA ALİŞARLI

ACTA ALIMENTARIA Cilt 31 · Sayı 4 · ss. 319–326 · 01.12.2002
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Özet

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

Atıf için künye

Atasever, M., Ceylan, Z. G., & ALİŞARLI, M. (2002). Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening. ACTA ALIMENTARIA, 31(4), 319–326. https://doi.org/10.1556/aalim.31.2002.4.2

BibTeX 
@article{atasever2002-251897,
  author = {Atasever, Mustafa and Ceylan, Ziya Gökalp and ALİŞARLI, MUSTAFA},
  title = {Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening},
  journal = {ACTA ALIMENTARIA},
  year = {2002},
  volume = {31},
  number = {4},
  pages = {319--326},
  issn = {0139-3006},
  doi = {10.1556/aalim.31.2002.4.2},
  url = {https://akademik.atauni.edu.tr/yayinlar/251897-changes-in-the-sensory-microbiological-and-compositional-properties-of-turkish}
}