Work

The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese

Year: 2010

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/j.1471-0307.2010.00610.x

Authors: OGUZ AYDEMIR, MUHAMMET DERVISOGLU

Institution: Ondokuz Mayıs University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2029757688

FWCI: 0.49

Cites: 23

Cited by: 10

Related to: 10