The effects of natural smoke and liquid smoke applications on the quality factors of kashar cheese;Kaşar peyniri üretiminde doǧal ve sivi duman uygulamalarinin kaliteye etkileri

Turkish Journal of Veterinary and Animal Sciences

Volumn 27, Issue 4, 2003, Pages 781-787

  Atasever, Mustafa ^a   Uçar, Gürkan ^b   Keleş, Abdullah ^b   Köse, Zahide ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

Kashar cheese; Quality; Smoke

Indexed keywords

FAT;

ARTICLE; CHEESE; CHEESE RIPENING; CHEMICAL REACTION; COLIFORM BACTERIUM; COLOR; DRY MASS; EVALUATION; FLAVOR; MICROBIOLOGICAL PARAMETERS; MICROCOCCUS; MOISTURE; MOULD; SMOKE; STAPHYLOCOCCUS; YEAST;

BACTERIA (MICROORGANISMS); MICROCOCCUS; STAPHYLOCOCCUS;

EID: 0141572258     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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