Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.

HAYALOĞLU A. A., ŞAHİNGİL D.

International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia, 26 - 27 October 2016

  • Publication Type: Conference Paper / Summary Text
  • City: Skopje
  • Country: Macedonia
  • Inonu University Affiliated: Yes