The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese-Reference-Cited by-同舟云学术

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The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese

Published:2021 Issue:1 Volume:22 Page:19-38
ISSN:1332-9049
Container-title:Journal of Central European Agriculture
language:en
Short-container-title:JCEA

Author:

Tekin Ali,Guler Zehra

Publisher

Journal of Central European Agriculture

Subject

Agronomy and Crop Science,Animal Science and Zoology

Cited by 6 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. Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening;Journal of Central European Agriculture;2024

2. Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma;Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi;2023-12-30

3. Volatile compounds identified in traditional croatian cow’s and goat’s cheeses matured in lambskin sack determined by GC-MS analysis;Chemistry Journal of Moldova;2023-06

4. COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE;Gıda;2023-04-15

5. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses;International Dairy Journal;2023-02

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