A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese-Reference-Cited by-同舟云学术

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Published:2009-03-31 Issue:2 Volume:12 Page:358-367
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dervisoglu M.,Tarakci Z.,Aydemir O.,Temiz H.,Yazici F.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910701784688

Reference34 articles.

1. Ünsal, A. 2000.Süt uyuyunca. Türkiye peynirleri, 221Ankara, Turkey: Yapı kredi bankasi yayınları.

2. Tarakci, Z. 12–14 October 2005 2005. “The chemical and sensorial properties of Kes produced in Ordu. ITAFE’05-International Congress on Information Technologies in Agriculture, Food and Environment, Proceedings volume II, page”. 12–14 October 2005, 846–849. Adana-Turkey: Printing House of the Çukurova University.

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