Changes in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature
The aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2020-09-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13832 |