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

Say D.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.59, sa.6, ss.2469-2478, 2022 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 59 Sayı: 6
• Basım Tarihi: 2022
• Doi Numarası: 10.1007/s13197-021-05266-3
• Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
• Derginin Tarandığı İndeksler: 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
• Sayfa Sayıları: ss.2469-2478
• Anahtar Kelimeler: Artisanal coagulant, Goat cheese, Physicochemical composition, Nitrogen fraction, Volatile compound
• Çukurova Üniversitesi Adresli: Evet