Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Şengül, Mustafa; Erkaya Kotan, Tuba; DERVİŞOĞLU, MUHAMMET; Aydemir, Oğuz; GÜL, Osman

Makale Tam Makale Uluslararası 2014

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Mustafa Şengül, Tuba Erkaya Kotan, MUHAMMET DERVİŞOĞLU, Oğuz Aydemir, Osman GÜL

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Cilt 67 · Sayı 3 · ss. 373–383 · 01.04.2014

Atıf için künye

Şengül, M., Erkaya Kotan, T., DERVİŞOĞLU, M., Aydemir, O., & GÜL, O. (2014). Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 67(3), 373–383.

BibTeX

@article{sengul2014-262094,
  author = {Şengül, Mustafa and Erkaya Kotan, Tuba and DERVİŞOĞLU, MUHAMMET and Aydemir, Oğuz and GÜL, Osman},
  title = {Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants},
  journal = {INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
  year = {2014},
  volume = {67},
  number = {3},
  pages = {373--383},
  issn = {1364-727X},
  url = {https://akademik.atauni.edu.tr/yayinlar/262094-compositional-biochemical-and-textural-changes-during-ripening-of-tulum-cheese}
}