Chemical and sensory characteristics of set-type yogurts made from sheep, goat, and their mixed milks during refrigerated storage.

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dc.contributor.authorGursoy-Balci, A. C.
dc.contributor.authorGuler, Z.
dc.contributor.authorPark, Y. W.
dc.date.accessioned2024-09-18T20:56:58Z
dc.date.available2024-09-18T20:56:58Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.endpage336en_US
dc.identifier.issn0022-0302
dc.identifier.startpage336en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12215
dc.identifier.volume93en_US
dc.identifier.wosWOS:000295056201277en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectsheep and goat milken_US
dc.subjectyogurtsen_US
dc.subjectchemical characteristicsen_US
dc.titleChemical and sensory characteristics of set-type yogurts made from sheep, goat, and their mixed milks during refrigerated storage.en_US
dc.typeConference Objecten_US

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