Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis-Reference-Cited by-同舟云学术

Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Published:2015-01-21 Issue:4 Volume:18 Page:909-921
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Eroglu Ali,Dogan Mahmut,Toker Omer Said,Yilmaz Mustafa Tahsin

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.864673

Reference37 articles.

1. Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’

2. Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

3. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

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