Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine"
written by Fügen Durlu-Özkaya, İlhan Gün,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014
has been cited by the following article(s):
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[2] Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production
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[3] Dairy Products Made from Yogurt in Hatay Region
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[4] Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods.
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[6] Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods
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[10] Fermented Food Products
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[11] Traditional Fermented Food Products of Turkey
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[12] Traditional Balkan fermented milk products
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[13] Тулумско сирене–технология на производство и основни характеристики
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[14] Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese
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[15] Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
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[16] Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog …
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[17] Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
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[18] A SURVEY ON TRADITIONAL CHEESE PRODUCTION AND DIVERSITY IN KOSOVO
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[19] Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese
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[20] Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı
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[21] Tallaga Cheese as a New Functional Dairy Product
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[22] Turkish Cousine's Importance and Tourism Potential
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[23] Research Article Tallaga Cheese as a New Functional Dairy Product
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[24] Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
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[25] Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157: H7 and Staphylococcus aureus
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