Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
Version of Record online: 3 JUL 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 12, pages 2643–2649, December 2014
How to Cite
Temizkan, R., Yasar, K. and Hayaloglu, A. A. (2014), Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. International Journal of Food Science & Technology, 49: 2643–2649. doi: 10.1111/ijfs.12597
- Issue online: 30 OCT 2014
- Version of Record online: 3 JUL 2014
- Manuscript Accepted: 11 MAY 2014
- Manuscript Received: 18 MAR 2014
- Scientific Research Projects Unit of Canakkale Onsekiz Mart University. Grant Number: 2010/154
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