The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening

Ayar, Ahmet

dc.contributor.authors	Sert,D., Ayar, A. and Akın,N.
dc.date.accessioned	2020-03-06T08:33:18Z
dc.date.available	2020-03-06T08:33:18Z
dc.date.issued	2007
dc.identifier.citation	Sert,D., Ayar, A. and Akın,N. (2007). The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening. International Journal of Dairy Technology, 6, 252-245
dc.identifier.issn	1471-0307
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67503
dc.title	The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening
dc.identifier.volume	6
dc.identifier.startpage	245
dc.identifier.endpage	252
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayar, Ahmet
dc.relation.journal	International Journal of Dairy Technology
dc.identifier.wos	SAU
dc.contributor.author	Ayar, Ahmet