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Cited article:
Mehmet Guven, Sebnem Yerlikaya, Ali A. Hayaloglu
Lait, 86 1 (2006) 73-81
Published online: 2006-02-01
This article has been cited by the following article(s):
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THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE
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Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese
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Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic
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The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk
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Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese
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Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
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Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses
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