Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese

Ayla Arslaner, Özlem Yılmaz

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DOI: 10.3390/foods15152665
Published: 2026-07-29
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15152665,
  title = {Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese},
  author = {Ayla Arslaner and Özlem Yılmaz},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15152665},
  url = {https://doi.org/10.3390/foods15152665}
}

RIS

TY  - JOUR
TI  - Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese
AU  - Ayla Arslaner
AU  - Özlem Yılmaz
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15152665
UR  - https://doi.org/10.3390/foods15152665
ER  -

APA

Arslaner, A., & Yılmaz, Ö. (2026). Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese. Foods. https://doi.org/10.3390/foods15152665

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crossref · retrieved 2026-09-25T21:28:53.185Z