Zobrazeno 1 - 10
of 10
pro vyhledávání: '"sepet cheese"'
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 23, Iss 1, Pp 123-129 (2017)
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sep
Externí odkaz:
https://doaj.org/article/bfb3cb1042854c3f825639e0b6973f9f
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::b9ba2ee3c03c1186fd602b4d550c32de
https://hdl.handle.net/11454/25600
https://hdl.handle.net/11454/25600
Autor:
Akpınar, Aslı, Yerlikaya, Oktay, Kınık, Özer, Kahraman, Cihan, Korel, Figen, Uysal, Harun Raşit
WOS: 000388115200017
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbi
The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8a8d0688127ad5f487ca5df474e3d5f1
https://hdl.handle.net/11454/33154
https://hdl.handle.net/11454/33154
Publikováno v:
Volume: 54, Issue: 2 149-155
Ege Üniversitesi Ziraat Fakültesi Dergisi
Ege Üniversitesi Ziraat Fakültesi Dergisi
Çalışmanın amacı farklı modifiye atmosfer koşullarında paketlenen geleneksel Sepetpeynirlerinin fiziksel, kimyasal ve duyusal özelliklerini incelemektir. +4°C’ de depolanan Sepet peynirlerinin tüm özellikleri depolamanın 1., 45., 90. v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f5e3fafb2c0e63e3ccaf4ebf7dc3bc
https://dergipark.org.tr/tr/pub/zfdergi/issue/30575/387141
https://dergipark.org.tr/tr/pub/zfdergi/issue/30575/387141
Publikováno v:
Journal of Dairy Science. 94:4300-4312
WOS: 000294085600006
PubMed ID: 21854903
Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditiona
PubMed ID: 21854903
Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47bde7a5c788e73e5b0eba3472b0420e
https://doi.org/10.3168/jds.2010-3941
https://doi.org/10.3168/jds.2010-3941
Autor:
KARAKAŞ, Reyhan, KORUKLUOĞLU, Mihriban
Publikováno v:
Volume: 31, Issue: 3
Gıda
Gıda
Sepet cheese is a kind of traditional semi-hard cheese in the Mediterranean region of Turkey. Some of the cheeses have begun to forget and these kinds of products are sold only in local markets by producing within families. Providing the standardized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::6adbf3ca34a181295470151f1ca56ac7
https://dergipark.org.tr/tr/pub/gida/issue/6787/91356
https://dergipark.org.tr/tr/pub/gida/issue/6787/91356
Microbial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30149739bd1416dba4f899e20f45d21c
http://hdl.handle.net/11147/5753
http://hdl.handle.net/11147/5753
Autor:
Reyhan Karakaş, Mihriban Korukluoğlu
Publikováno v:
Gıda, Vol 31, Iss 3 (2015)
Karakaş, Reyhan ( Balikesir Author )
Sepet peyniri Ege bölgemize ait yarı-sert türde bir peynirdir. Aile içinde üretilen ve sadece yöresel pazarlarda satışı yapılan bazı peynir türlerimiz unutulmaya başlanmıştır. Süt ürünleri
Sepet peyniri Ege bölgemize ait yarı-sert türde bir peynirdir. Aile içinde üretilen ve sadece yöresel pazarlarda satışı yapılan bazı peynir türlerimiz unutulmaya başlanmıştır. Süt ürünleri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::71d9d2373241f2aff7cc656c024cc88b
https://hdl.handle.net/20.500.12462/5133
https://hdl.handle.net/20.500.12462/5133
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