Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant

Say D.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.59, no.6, pp.2469-2478, 2022 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 59 Issue: 6
• Publication Date: 2022
• Doi Number: 10.1007/s13197-021-05266-3
• Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
• Page Numbers: pp.2469-2478
• Keywords: Artisanal coagulant, Goat cheese, Physicochemical composition, Nitrogen fraction, Volatile compound
• Çukurova University Affiliated: Yes