Zobrazeno 1 - 10
of 23
pro vyhledávání: '"erzincan tulum cheese"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 12, Pp 2435-2445 (2023)
Erzincan Tulum Cheese (ETC) holds a significant place among the most popular cheeses in Türkiye. It has been awarded Protected Geographical Indication status, which restricts the allowable milk species, its production area, and specific sheep breed
Externí odkaz:
https://doaj.org/article/d9be9575222c41a9a70973e434486a31
Akademický článek
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Autor:
Filiz Yıldız Akgül, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, Ebru Şanlı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 560-566 (2019)
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of t
Externí odkaz:
https://doaj.org/article/4d82a00cc26a46ada0d6634dabbdf99c
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 24, Iss 5, Pp 647-654 (2018)
In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbio
Externí odkaz:
https://doaj.org/article/3b6c7435cfbd4f649945a43ba8e74443
Akademický článek
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Publikováno v:
Mljekarstvo, Vol 62, Iss 1, Pp 53-61 (2012)
In this study, 146 yeast isolates were obtained from 45 Erzincan tulum cheese samples. By using API ID 32C test system and some complementary morphological, physiological and biochemica tests, 121 of the isolates could be identified at species level,
Externí odkaz:
https://doaj.org/article/0262dc0d6ffe43b388e50828571ae780
Publikováno v:
Volume: 28, Issue: 1 70-77
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences
Süt, peynir ve yoğurt tüketimi sırası ile %91,3, %76,9 ve %89,7 oranlarında en fazla sığır türünde tercih edilmiştir. Sığır türüne ait ürünlerin diğer hayvan türlerine oranla genç yaş grubunda en yüksek tüketim oranına sahip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f66f2fdea76e694119ef828dbf1b03c5
https://hdl.handle.net/20.500.12432/1441
https://hdl.handle.net/20.500.12432/1441
Autor:
Tekinşen Kemal Kaan, Akar Danış
Publikováno v:
Volume: 12, Issue: 2 218-226
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
Tulum peyniri, Trakya dışında birçokyörede kuru ve salamuralı tipte üretilen ve Türkiye’ye özgü bir peynirçeşididir. Türkiye’de beyaz peynir ve kaşar peynirinden sonra en fazla üretilenpeynirdir. Tulum peyniri geleneksel olarak ke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a92c4f352235fca1fddacf550d9a8e
https://hdl.handle.net/20.500.12395/35710
https://hdl.handle.net/20.500.12395/35710
Autor:
Yapraklı, Şükrü, Çamurcu, Fuat
Türkiye’deki tüm imalat işletmelerinin yaklaşık %95’i KOBİ’ler(Küçük ve Orta Büyüklükteki İşletmeler) den oluşmaktadır. Ayrıca bu işlemelerin Türkiye’deki toplam istihdamdaki payı yaklaşık olarak % 62 oranında iken, ür
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4562::add073b688133f9dcae13c649fb01b02
https://hdl.handle.net/20.500.12432/914
https://hdl.handle.net/20.500.12432/914
Akademický článek
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