The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

International Journal of Dairy Technology

Volumn 65, Issue 3, 2012, Pages 387-392

  Dertli, Enes ^a   Sert, Durmus ^b   Akin, Nihat ^a  

^a SELCUK UNIVERSITY   (Turkey)

^b NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

Author keywords

Carbon dioxide; Microbiological properties; Turkish White Cheese

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84863783378     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00843.x     Document Type: Article

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