Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://www.journalssystem.com/pjfns/pdf-98469-31193?filename=PJFNS_66_4_pp_303-310.pdf
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5. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures;Food Chem.,2008
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