Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.

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YILDIZ AKGÜL F., Atila Y., ŞENEL E., Fügen D. Ö., Şebnem Ö., Ebru Ş.

Turkish Journal of Agriculture-Food Science and Technology, vol.7, no.4, pp.560-566, 2019 (TRDizin)

• Publication Type: Article / Article
• Volume: 7 Issue: 4
• Publication Date: 2019
• Journal Name: Turkish Journal of Agriculture-Food Science and Technology
• Journal Indexes: TR DİZİN (ULAKBİM)
• Page Numbers: pp.560-566
• Ankara University Affiliated: Yes