Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

International Journal of Dairy Technology

Volumn 69, Issue 2, 2016, Pages 243-253

  Eroglu, Ali ^a   Toker, Omer Said ^b   Dogan, Mahmut ^c  

^a TUNCELI UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c ERCIYES UNIVERSITY   (Turkey)

Author keywords

Fresh Kashar cheese; Ripening; Texture; Volatile compound

Indexed keywords

EID: 84940522710     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12250     Document Type: Article

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