Volatile composition and proteolysis in traditionally produced mature Kashar cheese

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1388-1394

  Hayaloglu, Ali Adnan ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

GC MS; Kashar cheese; Proteolysis; Ripening; Volatiles

Indexed keywords

EID: 67650917384     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01968.x     Document Type: Article

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