Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties | AVESİS

İnönü Üniversitesi Akademik Veri Yönetim Sistemi

Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties

Atıf İçin Kopyala

HAYALOĞLU A. A., ŞAHİNGİL D., Gökçe Y.

18. EuroFoodChem, Madrid, Spain, 13 - 16 Ekim 2015

Yayın Türü: Bildiri / Özet Bildiri
İnönü Üniversitesi Adresli: Evet