Using of Liquid Smoke in White Pickled Cheese Production

Mustafa ATASEVER; Gürkan UÇAR; Abdullah KELEŞ; Zahide KÖSE; K. Kaan TEKİNŞEN

Journals / Avrasya Veteriner Bilimleri Dergisi / 1999 / Cilt: 15 Sayı: 1

Using of Liquid Smoke in White Pickled Cheese Production

BEYAZ PEYNİR ÜRETİMİNDE SIVI DUMAN UYGULAMALARI

Journal: Avrasya Veteriner Bilimleri Dergisi
Issue: 1999 · Cilt: 15 Sayı: 1
Pages: 63–70
Publication Date: 1999-03-01
DOI: —

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Keywords

Sıvı duman Beyaz salamura peyniri Olgunlaşma Kimyasal kalite Mikrobiyolojik kalite Organoleptik kalite Liquid smoke white cheese Ripening Chemical quality Microbiological quality Organoleptical quality

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Cite This Article

ATASEVER, M., UÇAR, G., KELEŞ, A., KÖSE, Z., TEKİNŞEN, K. K. (1999). Using of Liquid Smoke in White Pickled Cheese Production. Avrasya Veteriner Bilimleri Dergisi, Cilt: 15 Sayı: 1, 63–70. https://ajindex.com/articles/983432

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