Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening

Small Ruminant Research

Volumn 113, Issue 1, 2013, Pages 231-238

  Hayaloglu, A A ^a   Tolu, C ^b   Yasar, K ^c  

^a INONU UNIVERSITY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^c OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

Author keywords

Goat breeds; Goat milk cheese; Proteolysis; Ripening; Starter culture; Turkish Saanen

Indexed keywords

CAPRA HIRCUS;

EID: 84878372148     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2013.03.001     Document Type: Article

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