Makale
Tam Makale
Uluslararası
2011
Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese
AFRICAN JOURNAL OF BIOTECHNOLOGY
Cilt 10 · Sayı 56 · ss. 11925–11931 · 26.09.2011
Anahtar kelimeler
Milk
Substitution
ACID BACTERIA
SALT
STARTER CULTURES
Lipolysis
sensory properties
Turkish white cheese
Proteolysis
Ripening
brine salting
Atıf için künye
Bakırcı, İ., Kavaz Yüksel, A., & Macit, E. (2011). Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese. AFRICAN JOURNAL OF BIOTECHNOLOGY, 10(56), 11925–11931.
BibTeX
@article{bakirci2011-272985,
author = {Bakırcı, İhsan and Kavaz Yüksel, Arzu and Macit, Emine},
title = {Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese},
journal = {AFRICAN JOURNAL OF BIOTECHNOLOGY},
year = {2011},
volume = {10},
number = {56},
pages = {11925--11931},
issn = {1684-5315},
url = {https://akademik.atauni.edu.tr/yayinlar/272985-effect-of-different-brine-concentrations-and-ripening-period-on-some-quality}
}