The effects of some starter cultures on the properties of Turkish White cheese-Reference-Cited by-同舟云学术

The effects of some starter cultures on the properties of Turkish White cheese

Published:2003-11 Issue:4 Volume:56 Page:215-218
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

Dagdemir Elif,Celik Serafettin,Ozdemir Salih

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2003.00103.x/fullpdf

Reference30 articles.

1. Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’

2. 2 Anonymous (2000 ) Sekizinci Bes Yillik Kalkinma Plani. Gida Sanayii Ozel Ihtisas Komisyon Raporu No. DPT: 2636. OIK: 644. The Progress Planning of 8th Five Years, Government Projecting Institution: 2636. OIK.: 644. Ankara, Turkey: Goverment Projecting Institution.

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