Author:
ÖZCAN Yılmaz,ARTIK Nevzat,ŞANLIDERE ALOĞLU Hatice
Publisher
Kirklareli Universitesi Muhendislik ve Fen Bilimleri Dergisi
Subject
General Materials Science
Reference21 articles.
1. Yetişemiyen, A., Sezgin, E., Atamer, M., Koçak, C., Gürsel, A., Gürsoy, A. Süt Teknolojisi. Ankara Üniversitesi Basımevi, Ankara. 2010.
2. Topçu, A., Saldamlı, İ. Proteolytical, chemical, textural and sensorial changes during the ripenning of Turkish white cheese made of pasteurized cow’s milk. International Journal of Food Properties, 9 (4), 665-678, 2006.
3. McSweeney, P. L. H., Fox, P. F. Chemical methods for the characterization of proteolysis in cheese during ripening. Le lait, 77(1), 41-76, 1997.
4. McSweeney, P. L. H., Fox, P. F. Metabolism of residual lactose and of lactate and citrate. Cheese: Chemistry, Physics and Microbiology, 1, 361-371, 2004.
5. Yaygın, H., Kılıç, S. Süt endüstrisinde saf kültür. Altındağ Matbaacılık, 107, 1993.