Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Autor: Senol Kose, Candan Canozer

Publikováno v: Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e16921, Published: 23 JUN 2021
Food Science and Technology (2021)

© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Orgu cheese, widely produced and consumed in Turkey’s South-eastern Anatolia region, is usually made from sheep’s milk. In this study, 15 traditional a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6e0c4b4b6a43f27a388d5396b94be9
https://avesis.yyu.edu.tr/publication/details/45dbeaa8-77d7-449c-8715-2ee86defd064/oai