Makale
Derleme
Ulusal
1996
Açık erişimli
A study on the determination of herb-addition rate in Van Herby Cheese
Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Dergisi
Cilt 6 · Sayı 4 · ss. 97–103 · 01.10.1996
Özet
This research was conducted to determine the herb-addition
rate in Van Herby Cheese because no standard exists regarding the herbaddition
rate for such cheeses. In the manufacture of this cheese the
concentrations of 0.5, 1, 2, 3, and 4 % of herbs were used, and they were
coded as A, B, C, D, and E respectively. After 50 days of ripening, they
were tested with sensory evaluation by 17 panelists. The results showed that
the samples B and C were more acceptable in terms of total score.
Key words: Herby Cheese, Herb.
Atıf için künye
Coşkun, H., Bakırcı, İ., & Işık, Ş. (1996). A study on the determination of herb-addition rate in Van Herby Cheese. Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Dergisi, 6(4), 97–103.
BibTeX
@article{coskun1996-272989,
author = {Coşkun, Hayri and Bakırcı, İhsan and Işık, Şule},
title = {A study on the determination of herb-addition rate in Van Herby Cheese},
journal = {Yüzüncü Yıl Üniversitesi Ziraat Fakültesi Dergisi},
year = {1996},
volume = {6},
number = {4},
pages = {97--103},
url = {https://akademik.atauni.edu.tr/yayinlar/272989-a-study-on-the-determination-of-herb-addition-rate-in-van-herby-cheese}
}