Some quality characteristics of Kaşar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system

Milchwissenschaft

Volumn 54, Issue 10, 1999, Pages 553-555

  Atamer, M ^a   Kocak C ^a   Cimer A ^a   Odabasi, S ^a   Tamucay B ^a   Yamaner, N ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038853396     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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