Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method-Reference-Cited by-同舟云学术

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Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method

Published:2021-10-09 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Yasar Dogan¹,Erim Kose Yagmur¹,Kose Senol¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16021

Reference15 articles.

1. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

2. Transport of sodium chloride and water in Romano cheese slices during brining

3. Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

4. Cheeses of Turkey: 2. Varieties ripened under brine

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages;Journal of Analytical Atomic Spectrometry;2023

2. Geleneksel Yöntem ile Üretilen Adıyaman Peynirinin Bazı Fizikokimyasal, Tekstürel ve Mikrobiyolojik Özellikleri;Akademik Gıda;2022-12-27

3. Geleneksel Yöntemle Üretilen Malatya Peynirinin Bazı Kimyasal ve Biyokimyasal Özellikleri Üzerine Ambalaj Çeşidi ve Farklı Depolama Koşullarının Etkisi;Journal of the Institute of Science and Technology;2022-12-01

4. Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey;Biological Trace Element Research;2022-08-02

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