Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese);Učinak različitih koagulirajućih enzima na kvalitetu tradicionalnog Örgü sira (pleteni sir)

Mljekarstvo

Volumn 65, Issue 1, 2015, Pages 57-65

  Çelebi, Mehmet ^a   Şimşek, Bedia ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Coagulating enzymes; Microstructure; Mineral material; rg Cheese

Indexed keywords

SEIRA;

EID: 84921966039     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: 10.15567/mljekarstvo.2015.0108     Document Type: Article

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