Effects of some technological parameters on chemical and sensory qualities 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 (Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12
  • Basım Tarihi: 2014
  • Dergi Adı: Journal of Food, Agriculture & Environment
  • Derginin Tarandığı İndeksler: Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.32-39
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Hayır