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Effect of pasteurızatıon temperatures and of using exopolysaccharıde-producıng culture on some propertıes of low-fat kasar cheese | Pastörizasyon sıcaklıkları ve ekzopolisakkarit üreten kültür kullanımının az yağlı kaşar peynirlerinin niteliklerine etkileri

2006

Karademir Şanlı, E., Provincial Control Laboratory, Ankara (Turkey)

AGROVOC关键词
chemical composition composition chimique cultivos iniciadores culture starter hard cheese organoleptic properties pasteurisation pasteurization queso duro starter cultures temperatura temperature textura texture turkey turquie
书目信息
出版者
Ankara Univ., Graduate School of Natural and Applied Sciences
页码
107 p.
其它主题
Propria©ta© organoleptique; Fromage aa paote dure; Pasteurizacia³n; Propiedades organola©pticas; Tempa©rature; Turqua­a; Fabrication fromaga¨re; Cheesemaking; Fabricacia³n del queso; Composicia³n quimica
语言
土耳其
注释
Summaries (En, Tr)
43 tables
29 fig.
ref.
Thesis (PhD in Dairy Science and Technology)
类型
Non-Conventional; Summary; Thesis
团体作者
Ankara Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2013-06-15
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 (Turkey)

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