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A study on the production of white cheese with caper and its quality characteristics | Kaparili beyaz peynir üretimi ve kalite özellikleri üzerine bir araştırma

2008

Yerlikaya, O., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology

AGROVOC Keywords
calidad capparis spinosa cheese chemical composition composition chimique fromage organoleptic properties quality queso turkey turquie
Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
150 p.
Other Subjects
Turqua­a; Propria©ta© organoleptique; Composicia³n quimica; Qualita©; Fabrication fromaga¨re; Cheesemaking; Fabricacia³n del queso; Propiedades organola©pticas
Language
Turkish
Note
Summaries (En, Tr)
40 tables
32 fig.
2 photos
ref.
Thesis (MSc in Dairy Science and Technology)
Type
Non-Conventional; Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2013-06-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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