Open AccessSome quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey
Author(s) -
Asya Çeti̇nkaya,
Güzin Kaban
Publication year - 2021
Publication title -
ukrainian journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2409-4951
pISSN - 2310-1008
DOI - 10.24263/2310-1008-2021-9-1-4
Subject(s) - food science , quality (philosophy) , farmer cheese , chemistry , milk products , physics , quantum mechanics