Effects of Homogenization and Packing Material on Chemical, Biochemical and Microbiological Properties of Kashar Cheese

Tunçtürk, Y.Ürkek, B.2026-04-022026-04-0220240327-079310.52292/j.laar.2024.11732-s2.0-85200349832https://hdl.handle.net/123456789/30097https://doi.org/10.52292/j.laar.2024.1173eninfo:eu-repo/semantics/openAccessHomogenizationKashar CheeseParaffinProteolysisThiobarbituric AcidEffects of Homogenization and Packing Material on Chemical, Biochemical and Microbiological Properties of Kashar CheeseArticle