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Article

Karagul-Yuceer, Y.;

Formulations andprocessing of yogurt affect the microbial quality of carbonated yogurt;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2001

Volume: 84, 3

Pages: 543-550

Signature: А173

ID: TUNAR0022990

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Article

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2009

Volume: 92, 9

Pages: p. 4146-4157

Signature: А 178

ID: TUNAR0073144

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