Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties

Makaleler > Tam Makale · 2020

Yazarlar: Nurcan KOCA, Müge URGU ÖZTÜRK

JOURNAL OF DAIRY RESEARCH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2020, cilt 87, ss 493-497