The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.27, sa.4, ss.781-787, 2003 (SCI-Expanded, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 27 Sayı: 4
- Basım Tarihi: 2003
- Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.781-787
- Atatürk Üniversitesi Adresli: Evet
Özet
This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese.