A comparative study on physicochemical and sensorial properties of butter made from yogurt and cream

Milchwissenschaft

Volumn 56, Issue 12, 2001, Pages 675-677

  Hayaloglu, A A ^a   Konar, A ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035634698     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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3. FAO: Production Yearbook, Vol. 51, pp: 223, (1997)
4. TSE: Turkish Standards 6209. Ankara (1988)
5. TSE: Turkish Standards 1331. Ankara (1989)
6. IDF: IDF Standard 37. Brussels (1966)
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8. IDF Standard 6 A. Brussels (1969a)
9. ANON.: British Standard Methods, B.S. 769 (1961)
10. ATAMER, M.: A.U.Z.F. Yay. No: 1314/236. Ankara (1993)
11. IDF Standard 7 A. Brussels (1969b)
12. IDF Standard 12 A. Brussels (1969c)
13. IDF Standard 8. Brussels (1959)
14. ATAMER, M.: PhD. Thesis (1983)
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16. BEK, Y., EFE, E.: C.U.Z.F. Yay. No: 71, Adana (1995)
17. BILGIN, B.: PhD. Thesis (1996)