Primary Biochemical Events During Cheese Ripening

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosid, Paul/IXX-3278-2023
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorMcSweeney, P. L. H.
dc.date.accessioned2024-08-04T20:45:27Z
dc.date.available2024-08-04T20:45:27Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.endpage166en_US
dc.identifier.isbn978-1-4822-3504-3
dc.identifier.isbn978-1-4822-3502-9
dc.identifier.scopus2-s2.0-85054732299en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage134en_US
dc.identifier.urihttps://hdl.handle.net/11616/98490
dc.identifier.wosWOS:000353241600008en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCrc Press-Taylor & Francis Groupen_US
dc.relation.ispartofDairy Microbiology and Biochemistry: Recent Developmentsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhite-Brined-Cheeseen_US
dc.subjectFree Fatty-Acidsen_US
dc.subjectMilk-Clotting Enzymesen_US
dc.subjectManchego-Type Cheeseen_US
dc.subjectCheddar Cheeseen_US
dc.subjectLactococcus-Lactisen_US
dc.subjectFlavor Developmenten_US
dc.subjectVolatile Compoundsen_US
dc.subjectStarter Culturesen_US
dc.subjectFeta Cheeseen_US
dc.titlePrimary Biochemical Events During Cheese Ripeningen_US
dc.typeBook Chapteren_US

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