Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Article first published online: 17 MAR 2014
© 2014 Society of Dairy Technology
International Journal of Dairy Technology
Volume 67, Issue 3, pages 373–383, August 2014
How to Cite
Şengül, M., Erkaya, T., Dervişoğlu, M., Aydemir, O. and Gül, O. (2014), Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. International Journal of Dairy Technology, 67: 373–383. doi: 10.1111/1471-0307.12120
- Issue published online: 16 JUL 2014
- Article first published online: 17 MAR 2014
- Atatürk University Research Centre. Grant Number: 2008⁄59
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