MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS-Reference-Cited by-同舟云学术

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MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS

Published:2009-10 Issue:5 Volume:32 Page:590-606
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

AYDIN ALI,AKSU HARUN,TASKANAL NEDIM,GUNSEN UGUR

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2009.00271.x/fullpdf

Reference36 articles.

1. ANONYMOUS. 2004. The traditional eat of Gerede. http://www.gerede.net/Default.spx?Sayfa=bolumler&BolumNo=002-004-004- (accessed October 26, 2006).

2. ANONYMOUS. 2006. Hosmerim. http://www.sabah.com.tr/2004/08/05/cp/gur102-20040801-102.html (accessed October 26, 2006).

Cited by 1 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. Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert;Food Control;2012-08

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