Work

Determination of production method, microbial and volatile flavor components and sensory properties of traditional Dolaz cheese.

Year: 2011

Type: article

Source: DergiPark (Istanbul University)

Authors: Özge Duygu Okur, Zeynep B. Güzel‐Seydim

Institution: Süleyman Demirel Üniversitesi

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: W261861020

FWCI: 0.365

Cites: 10

Cited by: 5

Related to: 10