Effect of wild strains used as starter cultures on free fatty acid profile of urfa cheese

Polish Journal of Food and Nutrition Sciences

Volumn 66, Issue 4, 2016, Pages 303-310

  Kirmaci, H Avni ^a  

^a KARABUK UNIVERSITY   (Turkey)

Author keywords

free fatty acids; lipolysis; sensory analysis; Urfa cheese; wild type strains

Indexed keywords

EID: 84988972193     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.1515/pjfns-2015-0034     Document Type: Article

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