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

YANGILAR F., ÖZDEMİR S.

Journal Of Food Agriculture & Environment, cilt.12, ss.32-39, 2014 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12
  • Basım Tarihi: 2014
  • Dergi Adı: Journal Of Food Agriculture & Environment
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.32-39
  • Atatürk Üniversitesi Adresli: Evet