Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Author:

Ercan D.,Korel F.,Karagül Yüceer Y.,Kınık Ö.

Funder

Research Funds of İzmir Institute of Technology

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference66 articles.

1. AOAC. 1995. Official Methods of Analysis. 16th ed. AOAC No. 920.124. Association of Official Analytical Chemists, Arlington, VA.

2. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography;Attaie;J. Dairy Sci.,2009

3. Multidimensional scaling analysis and its usage. Biyoteknoloji (KUKEM);Başpinar;Dergisi,2000

4. Raw milk cheeses;Beuvier,2004

5. Multivariate analysis of sensory data: A comparison of methods;Bieber;Chem. Senses,1986

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