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Tarakci Z, Temiz H, Aykut U, Turhan S. Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903176576] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zekai Tarakci
- a Department of Food Engineering, Faculty of Agriculture , University of Ordu , Ordu-Turkey
| | - Hasan Temiz
- b Department of Food Engineering, Faculty of Engineering , University of Ondokuz Mayis , Samsun-Turkey
| | - Umut Aykut
- b Department of Food Engineering, Faculty of Engineering , University of Ondokuz Mayis , Samsun-Turkey
| | - Sadettin Turhan
- b Department of Food Engineering, Faculty of Engineering , University of Ondokuz Mayis , Samsun-Turkey
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TARAKCI ZEKAI, TEMIZ HASAN. A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00495.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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