The effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheese

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dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorKurultay, S
dc.contributor.authorÖksüz, Ö
dc.contributor.authorSimsek, O
dc.date.accessioned2024-06-12T11:20:14Z
dc.date.available2024-06-12T11:20:14Z
dc.date.issued2000
dc.departmentTrakya Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.doi10.1002/1521-3803(20001001)44:5<377
dc.identifier.endpage378en_US
dc.identifier.issn0027-769X
dc.identifier.issue5en_US
dc.identifier.pmid11075385en_US
dc.identifier.scopus2-s2.0-0042684916en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage377en_US
dc.identifier.urihttps://doi.org/10.1002/1521-3803(20001001)44:5<377
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25513
dc.identifier.volume44en_US
dc.identifier.wosWOS:000089988900017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofNahrung-Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleThe effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheeseen_US
dc.typeArticleen_US

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