Microbiology, biochemistry, and volatile composition of tulum cheese ripened in goat's skin or plastic bags

HAYALOĞLU, ALİ ADNAN; Çakmakçı, Songül; Brechany, E.Y.; Deegan, K.C.; McSweeney, P.L.H.

doi:10.3168/jds.s0022-0302(07)71597-7

Makale Tam Makale Uluslararası 2007

Microbiology, biochemistry, and volatile composition of tulum cheese ripened in goat's skin or plastic bags

ALİ ADNAN HAYALOĞLU, Songül Çakmakçı, E.Y. Brechany, K.C. Deegan, P.L.H. McSweeney

Journal of dairy science Cilt 90 · Sayı 3 · ss. 1102–1121 · 01.01.2007

DOI ile aç

Anahtar kelimeler

volatile composition Tulum cheese Ripening and proteolysis packaging material

Atıf için künye

HAYALOĞLU, A. A., Çakmakçı, S., Brechany, E., Deegan, K., & McSweeney, P. (2007). Microbiology, biochemistry, and volatile composition of tulum cheese ripened in goat's skin or plastic bags. Journal of dairy science, 90(3), 1102–1121. https://doi.org/10.3168/jds.s0022-0302%2807%2971597-7

BibTeX

@article{hayaloglu2007-276007,
  author = {HAYALOĞLU, ALİ ADNAN and Çakmakçı, Songül and Brechany, E.Y. and Deegan, K.C. and McSweeney, P.L.H.},
  title = {Microbiology, biochemistry, and volatile composition of tulum cheese ripened in goat's skin or plastic bags},
  journal = {Journal of dairy science},
  year = {2007},
  volume = {90},
  number = {3},
  pages = {1102--1121},
  issn = {0022-0302},
  doi = {10.3168/jds.s0022-0302(07)71597-7},
  url = {https://akademik.atauni.edu.tr/yayinlar/276007-microbiology-biochemistry-and-volatile-composition-of-tulum-cheese-ripened-in}
}