Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese

Bakırcı İ., Kavaz A., Macit E.

African Journal of Biotechnology, cilt.10, sa.56, ss.11925-11931, 2011 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 56
  • Basım Tarihi: 2011
  • Dergi Adı: African Journal of Biotechnology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.11925-11931
  • Anahtar Kelimeler: Turkish white cheese, brine salting, ripening, lipolysis, proteolysis, SENSORY PROPERTIES, STARTER CULTURES, ACID BACTERIA, SALT, PROTEOLYSIS, LIPOLYSIS, SUBSTITUTION, MILK
  • Atatürk Üniversitesi Adresli: Evet