Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining

Kaya S.

DOI: 10.1016/s0260-8774(01)00098-x
Published: 2002-04-01
Container: Journal of food engineering.
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/s0260-8774-01-00098-x,
  title = {Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining},
  author = {Kaya S.},
  year = {2002},
  journal = {Journal of food engineering.},
  doi = {10.1016/s0260-8774(01)00098-x},
  url = {https://doi.org/10.1016/s0260-8774(01)00098-x}
}

RIS

TY  - JOUR
TI  - Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining
AU  - Kaya S.
PY  - 2002
JO  - Journal of food engineering.
DO  - 10.1016/s0260-8774(01)00098-x
UR  - https://doi.org/10.1016/s0260-8774(01)00098-x
ER  -

APA

S., K. (2002). Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of food engineering.. https://doi.org/10.1016/s0260-8774(01)00098-x

Source records

europe-pmc · retrieved 2026-09-25T19:41:08.545Z