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Makale Tam Makale Uluslararası 2014

Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process

FİLİZ YANGILAR, Salih Özdemir

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT Cilt 12 · ss. 32–39 · 01.01.2014

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YANGILAR, F., & Özdemir, S. (2014). Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 12, 32–39.

BibTeX 
@article{yangilar2014-275712,
  author = {YANGILAR, FİLİZ and Özdemir, Salih},
  title = {Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process},
  journal = {JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT},
  year = {2014},
  volume = {12},
  pages = {32--39},
  issn = {1459-0255},
  url = {https://akademik.atauni.edu.tr/yayinlar/275712-effect-of-some-technological-parameters-on-chemical-and-sensory-quality-and-free}
}