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3 research outputs found
The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening
Author
Akin N
Babel F J
+11 more
Cetinkaya A
Fox P F
Guven M
Halkman K
Johnson E A
Minitab
Poullet B
Soyutemiz E
Ucuncu M
Wilkinson M G
Yaygin H
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product
Author
Aksu M. I.
Aksu M. I.
+27 more
Aksu M. I.
Aksu M. I.
Aksu M. I.
Anonymous
Askar A.
Dogruer Y.
Dogruer Y.
Ebru Erdemir
El-Khateib T.
Elmali M.
Folch J.
Gokalp H. Y.
Karasoy M.
Katsaras K.
Kucuk M.
Muhammet İrfan Aksu
Neslihan Çakıcı
Ockerman H. W.
Ozdemir H.
Sancak Y. C.
Sanlı Y.
Soyutemiz G. E.
Tekinsen O. C.
Tyrpenou A. E.
Yetim H.
Yılmaz I.
Zahran D. A.
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref