Effect ofPenicillium roquefortiand incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese
Author:
Affiliation:
1. Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
2. Department of Food Engineering; Inonu University; Malatya; 44280; Turkey
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference37 articles.
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3. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety;Cakmakci;International Journal of Food Science and Technology,2012b
4. Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening;Cambaztepe;International Journal of Dairy Technology,2009
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