Open AccessEffects of Scalding Temperature, Scalding Time and Ripening Time on the Chemical, Textural and Microstructural Properties of Ovine Milk Urfa Cheese
Author(s) -
Ahmet Ferit Atasoy,
Ali Adnan Hayaloğlu,
Huriye Gözde Ceylan,
Mehmet Çiçek
Publication year - 2021
Publication title -
tarım bilimleri dergisi/ankara üniversitesi ziraat fakültesi tarım bilimleri dergisi
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.195
H-Index - 16
eISSN - 2148-9297
pISSN - 1300-7580
DOI - 10.15832/ankutbd.605018
Subject(s) - scalding , chewiness , food science , ripening , dry matter , materials science , loin , chemistry , zoology , biology