Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviour

Milchwissenschaft

Volumn 56, Issue 5, 2001, Pages 254-257

  Avsar, Y K ^a   Yildirim, M ^b   Yildirim, Z ^c  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^c GAZIOSMANPASA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035634549     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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