Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese
Article first published online: 19 AUG 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 4, pages 512–526, November 2013
How to Cite
Cakmakci, S., Dagdemir, E., Hayaloglu, A. A., Gurses, M., Cetin, B. and Tahmas-Kahyaoglu, D. (2013), Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. International Journal of Dairy Technology, 66: 512–526. doi: 10.1111/1471-0307.12069
- Issue published online: 5 OCT 2013
- Article first published online: 19 AUG 2013
- Scientific and Technological Research Council of Turkey. Grant Number: 108 O 509
- Leben Food and Dairy Products
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