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Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

Y Karagul Yuceer1, B Tuncel, O Guneser

  • 1Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey. yoncayuceer@comu.edu.tr

Journal of Dairy Science
|August 25, 2009
PubMed

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