The effect of salt concentration on rancidity in Gaziantep cheese

Sevim Kaya, Ahmet Kaya, Mehmet D Öner

Open source

DOI: 10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8
Published: 1999-02
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/-sici-1097-0010-199902-79:2-213::aid-jsfa170-3.3.co-2-8,
  title = {The effect of salt concentration on rancidity in Gaziantep cheese},
  author = {Sevim Kaya and Ahmet Kaya and Mehmet D Öner},
  year = {1999},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8},
  url = {https://doi.org/10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8}
}

RIS

TY  - JOUR
TI  - The effect of salt concentration on rancidity in Gaziantep cheese
AU  - Sevim Kaya
AU  - Ahmet Kaya
AU  - Mehmet D Öner
PY  - 1999
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8
UR  - https://doi.org/10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8
ER  -

APA

Kaya, S., Kaya, A., & Öner, M. D. (1999). The effect of salt concentration on rancidity in Gaziantep cheese. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/(sici)1097-0010(199902)79:2<213::aid-jsfa170>3.3.co;2-8

Source records

crossref · retrieved 2026-09-27T08:23:52.907Z