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) identifier identifier

  • 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