Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910701813941
Reference42 articles.
1. The effect of mendi (Chaerophyllum sp.) on ripening of vacuum-packed herby cheese
2. The effect ofAllium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation
3. THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN "OTLU" CHEESE
4. Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese AgainstListeria MonocytogenesSerovars
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1. An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean;Fermentation;2024-08-06
2. MINERAL COMPOSITION OF HERBY CHEESE PRODUCED FROM RAW AND PASTEURIZED MILK;Applied Ecology and Environmental Research;2019
3. Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses;Kafkas Universitesi Veteriner Fakultesi Dergisi;2013
4. Otlu Peynirlere Ait Uçucu Bileşenler Profilinin Depolama Süresince Değişimi;Kafkas Universitesi Veteriner Fakultesi Dergisi;2013
5. Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese;International Journal of Food Properties;2011-02-25
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