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Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique (1)
CORNELIAN CHERRY; OFFICINALIS; FRUIT; QUALITY; CAPACITY; EXTRACTS; KINETICS; AIR (1)
FRACTIONS, TURKEY, MILK (1)
FUNCTIONAL-PROPERTIES, PHENOLIC CONTENT, SENSORY QUALITY, FLOUR, FOOD, YOGURT (1)
Heat treatment; Pasta filata type cheese; Ripening; Starter culture (1)
HEAVY-METAL CONTENTS, LIPOLYSIS, PROTEOLYSIS, HISTAMINE, ANATOLIA, TURKEY, SP. (1)
herb, chemical composition, mineral content, dairy products (1)
Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition (1)
Kashar cheese, lipolysis and proteolysis (1)
KASHAR CHEESE; HERBY CHEESE; PROTEOLYSIS; LIPOLYSIS; CASEIN; RENNET (1)
Now showing items 11-20 of 32
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