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All issues Volume 88 / No 2 (March-April 2008) Dairy Sci. Technol., 88 2 (2008) 245-256 References
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Issue
Dairy Sci. Technol.
Volume 88, Number 2, March-April 2008
Page(s) 245 - 256
DOI https://doi.org/10.1051/dst:2007015
Published online 01 April 2008
References of  Dairy Sci. Technol. 88 (2008) 245-256
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  25. Kucukoner E., Tarakci Z., Van ve yoresinde uretilen Cacigin (Otlu cokelek) bazi ozelliklerinin arastirilmasi, in: 5. Sut ve sut urunleri sempozyumu, Trakya University, 21-22 May, Tekirdag, Turkey, 1998, pp. 175-184.
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  35. Sagdic O., Simsek B., Kucukoner E., Microbiological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy product, Milchwissenschaft 58 (2003) 382-385.
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  37. Sagun E., Ekici K., Durmaz H., The formation of histamine in herby cheese during ripening, J. Food Qual. 28 (2005) 171-178 [CrossRef].
  38. Sagun E., Sancak Y.C., Isleyici O., Ekici K., Van ve cevresi sut ve otlu peynirlerinde Listeria turlerinin varligi ve yayginligi uzerinde bir arastirma, Tr. J. Vet. Anim. Sci. 25 (2001) 15-19.
  39. Sagun E., Tarakci Z., Sancak H., Durmaz H., Salamura Otlu peynirde olgunlasma suresince mineral madde degisimi, Yuzuncu Yil Universitesi Veteriner Fakultesi Dergisi 16 (2005) 21-25.
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  50. Yetismeyen A., Otlu peynir uretim tekniginin ve kalite ozelliklerinin gelistirilmesi uzerine bir arastirma, Tr. J. Agric. Forest. 21 (1997) 237-241.
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