Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening.

Autor: Telli, Nihat1 (AUTHOR) ntelli@ktun.edu.tr, Topkafa, Mustafa2 (AUTHOR)
Zdroj: Journal of Food Processing & Preservation. Jul2021, Vol. 45 Issue 7, p1-12. 12p.
Databáze: Business Source Ultimate
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