Author： Akin N. Aydemir S. Kocak C. Yildiz M.A.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 77-83
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Karagozlu Cem Kinik Ozer Akbulut Necati
International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 3, 2007-06 ,pp. :
Access to resources
Recommend
Sensory properties of Cheddar cheese: changes during maturation
By Muir D.D. Hunter E.A. Banks J.M. Horne D.S.
Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. :
Evolution of free amino acid content during ripening of Mahon cheese
By Frau M. Massanet J. Rossello C. Simal S. Canellas J.
Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. :
Changes in the volatile fraction during ripening of Mahon cheese
By Mulet A. Escriche I. Rossello C. Tarrazo J.
Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. :