Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Diyarbakır Örgü cheese"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 2, Pp 126-139 (2023)
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation peri
Externí odkaz:
https://doaj.org/article/69a49988bcdb4107a15c9405bdb598a2
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 2
Volume 73
Issue 2
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation peri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::67f58b423a1ff65b19c416730f210aed
https://hrcak.srce.hr/296409
https://hrcak.srce.hr/296409
Akademický článek
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Autor:
Şerafettin Çelik, Abdulkerim Hatipoğlu
Publikováno v:
Volume: 24, Issue: 3 609-617
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Bu çalışmada, Karacadağ havzasında Diyarbakır Örgü peynirinin üretildiği küçük ölçekli 8 adet süt işletmesinden 2013 yılında alınan toplam 32 adet peynir örneği, 6±1 °C’de 120 gün süreyle depolanmıştır. Depolama periyod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25563c11d089f2a9381a25882f8eced8
https://doi.org/10.19113/sdufenbed.700363
https://doi.org/10.19113/sdufenbed.700363
Publikováno v:
Volume: 21, Issue: 4 829-836
Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi
Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi
In this study, the composition and some biochemical characteristics of fresh and mature Diyarbakır Örgü cheese samples obtained from small family plants producing cheese in Diyarbakır region were investigated. According to the statistical evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::9bf29c3740db41e3abdda9724229b9d0
https://dergipark.org.tr/tr/pub/akufemubid/issue/64814/870324
https://dergipark.org.tr/tr/pub/akufemubid/issue/64814/870324
Autor:
Abdulkerim Hatipoğlu, Şerafettin Çelik
Bu çalışmada, Diyarbakır yöresinde peynir üreten küçük aile işletmelerinden taze ve olgun Diyarbakır Örgü peyniri (DÖP) örnekleri alınmış ve bileşim ve bazı biyokimyasal özellikleri araştırılmıştır. İstatistiksel değerlen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb72569a257159e8034eefbca0130b3f
https://hdl.handle.net/20.500.12514/3021
https://hdl.handle.net/20.500.12514/3021
Publikováno v:
Volume: 24, Issue: 3 609-617
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
In this study, a total of 32 cheese samples taken in 2013 from 8 small-scale dairy farms where Diyarbakır Örgü cheese was produced in the Karacadağ region were stored at 6±1 °C for 120 days. During the storage period, the changes in textural pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1865::19e7b20384ef8c5c101da791e1ac6a30
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/77797
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/77797
Autor:
Şerafettin Çelik, Abdulkerim Hatipoğlu
Publikováno v:
Volume: 10, Issue: 1 185-194
Akademik Ziraat Dergisi
Akademik Ziraat Dergisi
Objective: This study was carried out to investigate the composition, acidity and total aerobic mesophilic bacterial load of milk used in the production of traditional Diyarbakır Örgü cheese, as well as to determine the traditional production proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c4ae203c6fe4af35c17753d4d61acec
https://dergipark.org.tr/tr/pub/azd/issue/62964/762642
https://dergipark.org.tr/tr/pub/azd/issue/62964/762642
Autor:
Yeşil, Ömer Faruk, Hatipoğlu, Abdulkerim, Vural, Aydın, Erkan, Mehmet Emin, Yıldız, Abdunnasir
In this study, the contamination levels of Aflatoxin M1 were determined on 184 Diyarbakır Örgü Cheese (DÖC) samples between May and December 2013 were taken from randomly selected markets of Diyarbakır centrum by ELISA method. Since there is onl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3346::201214851e58bd88271d1837585a80f8
https://hdl.handle.net/11468/38
https://hdl.handle.net/11468/38