This study is a part of Pinar Aydinol's M.Sc. thesis submitted to the Uludag University, Institute of Natural Sciences.
The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese
Article first published online: 19 APR 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 498–504, November 2013
How to Cite
Aydinol, P. and Ozcan, T. (2013), The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese. International Journal of Dairy Technology, 66: 498–504. doi: 10.1111/1471-0307.12060
- Issue published online: 5 OCT 2013
- Article first published online: 19 APR 2013
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