Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening

LWT

Volumn 39, Issue 5, 2006, Pages 449-454

  Öner, Zübeyde ^a   Gül Karahan, Aynur ^a   Aloǧlu, Hatice ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Biogenic amine; Chemical properties; Microorganisms; White cheese

Indexed keywords

ACIDITY; AMINES; AMINO ACIDS; COLIFORM BACTERIA; MICROBIOLOGY; MICROORGANISMS; PH EFFECTS; SALTS;

BIOGENIC AMINE; CHEMICAL PROPERTIES; WHITE CHEESE;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 33344455804     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.015     Document Type: Article

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