The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese
Author:
Affiliation:
1. Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; 16500; Mustafakemalpasa; Bursa; Turkey
2. Department of Food Engineering; Uludag University; 16059; Gorukle; Bursa; Turkey
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference51 articles.
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3. Liquid smoking applications on production of White cheese;Atasever;Journal of Veterinary Sciences,1999
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