Microbiological and Chemical Changes throughout the Manufacture and Ripening of Kashar: a Traditional Turkish Cheese

Turkish Journal of Veterinary and Animal Sciences

Figen ÇETİNKAYA, G. Ece SOYUTEMİZ

Beyaz peynir üretiminde pastörizasyon sıcaklığının kalite üzerine etkisi

Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences

MUSTAFA NİZAMLIOĞLU, Abdullah KELEŞ, MUSTAFA ATASEVER, SEMRA KAYAARDI, ÜMİT GÜRBÜZ

A Study on Survival of Listeria monocytogenes during Manufacture and Ripening of Kashar Cheese

Turkish Journal of Veterinary and Animal Sciences

Figen ÇETİNKAYA, G. Ece SOYUTEMİZ

The Effects of Natural Smoke and Liquid Smoke Applications on the Quality Factors of Kashar Cheese

Turkish Journal of Veterinary and Animal Sciences

Mustafa ATASEVER

Determination of Bacteriological Qualities and Aflatoxin M1 Levels of Commercially Available Fresh Kashar Cheeses

Turkish Journal of Veterinary and Animal Sciences

Uğur GÜNŞEN

Investigation of Some Microbiological and Chemical Properties of Different Cheeses

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

Sezen HARMANKAYA, Ahmet HARMANKAYA

ORDU İLİNDE TÜKETİCİLERİN PEYNİR TÜKETİM ALIŞKANLIKLARI

Ordu Üniversitesi Bilim ve Teknoloji Dergisi

Zekai TARAKÇI, Mehmet BÖLÜK, Muhammet KARAAĞAÇ

Determination of Some Physical and Chemical Characteristics of Sucuk Produced at Some Major Meat Plants in the Province of Afyon

Turkish Journal of Veterinary and Animal Sciences

Mebrure DOĞU