Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method-Reference-Cited by-同舟云学术

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Published:2021-06-23 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CANOZER Candan¹,KÖSE Şenol¹^ORCID

Affiliation:

1. Van Yuzuncu Yil University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst16921.pdf

Reference85 articles.

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3. Bitkisel ürünlerin ve gıdaların antioksidan kapasitelerinin belirlenmesinde kullanılan yöntemler;Albayrak S.;Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi,2010

4. Geleneksel Kelle peynirinin bazı özelliklerinin belirlenmesi;Altun İ.;Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi,2016

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