The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00610.x/fullpdf
Reference26 articles.
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2. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treatedgoats’ milk;Buffa;International Dairy Journal,2001
3. Dervisoglu M 1999 Changes in Kulek cheese throughout the ripening PH.D Thesis Trakya University, Institute of Natural and Applied Sciences
4. The caseins
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