Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 541-548

  Cambaztepe, Ferda ^a   Cakmakci, Songul ^a   Dagdemir, Elif ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Civil cheese; Low or reduced fat foods; Ripening and proteolysis; Some properties; Turkish cheese

Indexed keywords

EID: 70350139375     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00536.x     Document Type: Article

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