Geleneksel sepet peynirinin kalite karakteristikleri

Ercan, D., Izmir Institute of Technology , Faculty of Engineering, Izmir . Div. of Food Engineering

Quality characteristics of traditional sepet cheese | Geleneksel sepet peynirinin kalite karakteristikleri

2009

Ercan, D., Izmir Institute of Technology , Faculty of Engineering, Izmir (Turkey). Div. of Food Engineering

英语. Investigation and registration of traditional foods contributes to the improvement of economy and the continuation of important elements of a nation's culinary heritage, culture. Various types of traditional cheese are present in different shape, color, taste in the world. Sepet cheese is one of the traditional cheeses produced in the Aegean region.

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土耳其. Geleneksel gıdaların araştırılması ve tanımlanması, kültürel mirasın devamlılığına ve ekonomik gelişime katkı sağlar. Dünyada farklı renk, görünüş ve tada sahip birçok geleneksel peynir çeşidi vardır. Sepet peyniri, Ege bölgesinde üretilen geleneksel peynirlerden biridir.

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AGROVOC关键词

acide gras aislamiento analyse microbiologique analyse organoleptique bacteria coliforme calidad cheese chemical composition chemicophysical properties coliform bacteria composition chimique compuestos del sabor contenido de humedad contenido proteico fatty acids flavour compounds fromage identification isolation isolement lactic acid bacteria lactococcus levadura levure lipid content lutte physique microbiological analysis moho moisissure moisture content moulds organoleptic analysis ph physical control protein content quality queso teneur en eau teneur en lipides turkey turquie yeasts

书目信息

出版者

Izmir Institute of Technology , Graduate School of Natural and Applied Sciences

页码

112 p.

其它主题

Bacterias acidolaicticas; Bacta©rie coliforme; Aucidos grasos; Identificacia³n; Anailisis microbiola³gico; Turquaa; Propria©ta© physicochimique; Composa© de la flaveur; Composicia³n quimica; Propiedades fisicoquamicas; Qualita©; Anailisis organola©ptico; Control fasico; Contenido de lapidos; Bacta©rie lactique; Teneur en prota©ines

语言

英语

注释

Summaries (En, Tr)

30 tables

17 fig.

ref.

Thesis (MSc in Food Engineering)

类型

Summary; Thesis

团体作者

İzmir Institute of Technology, İzmir (Turkey)

自何时收录于AGRIS: 2012-07-15

格式: AGRIS AP

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这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Quality characteristics of traditional sepet cheese | Geleneksel sepet peynirinin kalite karakteristikleri

2009

AGROVOC关键词

书目信息