THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE

BABACAN, AYŞEN; Özdemir, Salih

doi:10.3153/fh18015

Makale Tam Makale Uluslararası 2018

THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE

AYŞEN BABACAN, Salih Özdemir

Food and Health Cilt 4 · ss. 146–158 · 01.01.2018

DOI ile aç

Atıf için künye

BABACAN, A., & Özdemir, S. (2018). THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE. Food and Health, 4, 146–158. https://doi.org/10.3153/fh18015

BibTeX

@article{babacan2018-275707,
  author = {BABACAN, AYŞEN and Özdemir, Salih},
  title = {THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE},
  journal = {Food and Health},
  year = {2018},
  volume = {4},
  pages = {146--158},
  issn = {2602-2834},
  doi = {10.3153/fh18015},
  url = {https://akademik.atauni.edu.tr/yayinlar/275707-the-effect-of-sorbate-on-microbiological-sensory-properties-and-ripening}
}