Cheese Varieties Ripened Under Brine

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, A. Adnan
dc.date.accessioned2024-08-04T20:45:28Z
dc.date.available2024-08-04T20:45:28Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.doi10.1016/B978-0-12-417012-4.00039-9
dc.identifier.endpage1040en_US
dc.identifier.isbn978-0-12-417017-9
dc.identifier.isbn978-0-12-417012-4
dc.identifier.scopus2-s2.0-85054894526en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage997en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-417012-4.00039-9
dc.identifier.urihttps://hdl.handle.net/11616/98495
dc.identifier.wosWOS:000433094900040en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd-Elsevier Science Ltden_US
dc.relation.ispartofCheese: Chemistry, Physics and Microbiology, Vol 1-2, 4th Editionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectVan Herby Cheeseen_US
dc.subjectIranian White Cheeseen_US
dc.subjectLactobacillus-Acidophilus La-5en_US
dc.subjectEnzyme-Inhibitory Activityen_US
dc.subjectBiogenic-Amine Productionen_US
dc.subjectVolatile Flavor Compoundsen_US
dc.subjectSmall Ruminants Milken_US
dc.subjectHalloumi-Type Cheeseen_US
dc.subjectSodium Feta Cheeseen_US
dc.titleCheese Varieties Ripened Under Brineen_US
dc.typeBook Chapteren_US

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