RELATIONSHIPS BETWEEN PROTEOLYTIC AND LIPOLYTIC ACTIVITY AND SENSORY PROPERTIES OF TRADITIONAL TURKISH WHITE CHEESE

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GULER Z.; URAZ T.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2004 | Volume:57 | Issue:4 Page(s): 237-242

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Information Journal Paper

Title

RELATIONSHIPS BETWEEN PROTEOLYTIC AND LIPOLYTIC ACTIVITY AND SENSORY PROPERTIES OF TRADITIONAL TURKISH WHITE CHEESE

Author(s)

GULER Z. | URAZ T. | Issue Writer Certificate

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Abstract

Cites

DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD

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APA: Copy

GULER, Z., & URAZ, T.. (2004). RELATIONSHIPS BETWEEN PROTEOLYTIC AND LIPOLYTIC ACTIVITY AND SENSORY PROPERTIES OF TRADITIONAL TURKISH WHITE CHEESE. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 57(4), 237-242. SID. https://sid.ir/paper/546467/en

Vancouver: Copy

GULER Z., URAZ T.. RELATIONSHIPS BETWEEN PROTEOLYTIC AND LIPOLYTIC ACTIVITY AND SENSORY PROPERTIES OF TRADITIONAL TURKISH WHITE CHEESE. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2004;57(4):237-242. Available from: https://sid.ir/paper/546467/en

IEEE: Copy

Z. GULER, and T. URAZ, “RELATIONSHIPS BETWEEN PROTEOLYTIC AND LIPOLYTIC ACTIVITY AND SENSORY PROPERTIES OF TRADITIONAL TURKISH WHITE CHEESE,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 57, no. 4, pp. 237–242, 2004, [Online]. Available: https://sid.ir/paper/546467/en

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