Influence of Brine Concentration on Chemical, Microbiological and Sensory Characteristics of Herby Cheese
| dc.authorid | Durmaz, Hisamettin/0000-0002-7761-9843 | |
| dc.authorscopusid | 8261854700 | |
| dc.authorscopusid | 8261854400 | |
| dc.authorscopusid | 8627073600 | |
| dc.authorscopusid | 8261854600 | |
| dc.authorwosid | Durmaz, Hisamettin/Abh-3266-2020 | |
| dc.contributor.author | Tarakci, Z | |
| dc.contributor.author | Durmaz, H | |
| dc.contributor.author | Sagun, E | |
| dc.contributor.author | Sancak, H | |
| dc.date.accessioned | 2025-05-10T16:57:28Z | |
| dc.date.available | 2025-05-10T16:57:28Z | |
| dc.date.issued | 2005 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Univ Yuzuncu Yil, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey; Univ Yuzuncu Yil, Fac Vet, TR-65080 Van, Turkey; UNiv Harran, Fac Vet, Dept Food Hyg & Technol, TR-63100 Sanliurfa, Turkey | en_US |
| dc.description | Durmaz, Hisamettin/0000-0002-7761-9843 | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.endpage | 282 | en_US |
| dc.identifier.issn | 0019-6479 | |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopus | 2-s2.0-15944378842 | |
| dc.identifier.scopusquality | Q4 | |
| dc.identifier.startpage | 279 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/4069 | |
| dc.identifier.volume | 82 | en_US |
| dc.identifier.wos | WOS:000229086400014 | |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | indian veterinary Journal | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Influence of Brine Concentration on Chemical, Microbiological and Sensory Characteristics of Herby Cheese | en_US |
| dc.type | Article | en_US |