Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
Author:
Funder
Bayburt University
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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3. Production of volatile compounds by cheese-ripening yeasts: Requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis;Arfi;Applied Microbiology and Biotechnology,2002
4. The characterization of Kars Kashar cheese;Aydemir,2010
5. Microbial communities involved in Kaşar cheese ripening;Aydemir;Food Microbiology,2015
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