Open AccessMicrobiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş
Author(s) -
Sefa Işık,
Fatih Bozkurt,
Senem GUNER,
Sümeyra Işik,
Zeynal Topalcengiz
Publication year - 2020
Publication title -
harran tarım ve gıda bilimleri dergisi/harran tarım ve gıda bilimleri dergisi :
Language(s) - English
Resource type - Journals
eISSN - 2587-1358
pISSN - 2148-5003
DOI - 10.29050/harranziraat.703063
Subject(s) - mesophile , food science , listeria , chemistry , lactic acid , mold , salmonella , raw material , bacteria , aerobic bacteria , thermophile , total dissolved solids , biology , listeria monocytogenes , botany , genetics , organic chemistry , environmental engineering , engineering