Effect of different preservation and salting methods on some volatile compounds and sensory properties of kashar cheese
The purpose of this study was to determine the effect of different preservation and salting methods of Kashar cheese on some volatile compounds. On the 1st, 7th, 15th, 30th, 60th, 90th and 120th days of the maturation of the samples of kashar cheese produced experimentally with three replications vo...
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| Format: | Article |
| Language: | English |
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Kafkas University, Faculty of Veterinary Medicine
2020-02-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
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| Online Access: | https://vetdergikafkas.org/pdf.php?id=2685 |