Safety management in producing hard raw milk cheese
| dc.contributor.author | Dobre, Alina | |
| dc.contributor.author | İrkin, Reyhan | |
| dc.contributor.author | Jürgens, Annika | |
| dc.contributor.author | Nielsen, Inesa | |
| dc.contributor.author | Suislep, Aura | |
| dc.contributor.author | Temelli, Seran | |
| dc.contributor.author | Salo, Satu | |
| dc.contributor.author | Wirtanen, Gun | |
| dc.date.accessioned | 2019-11-08T07:15:21Z | |
| dc.date.available | 2019-11-08T07:15:21Z | |
| dc.date.issued | 2009 | en_US |
| dc.department | Meslek Yüksekokulları, Susurluk Meslek Yüksekokulu | en_US |
| dc.description.abstract | Cheese is the most diverse group of dairy products and is, arguably, academically interesting and challenging. While many dairy products, if properly manufactured and stored, are biologically, biochemically and chemically very stable, cheeses are, in contrast, biologically and biochemically dynamic, and consequently, inherently unstable. | en_US |
| dc.identifier.endpage | 176 | en_US |
| dc.identifier.isbn | 978-951387587-9 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.issue | 261 | en_US |
| dc.identifier.scopus | 2-s2.0-80053257231 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 157 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/9599 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | en_US |
| dc.relation.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Clostridium | en_US |
| dc.subject | Clostridium Tyrobutyricum | en_US |
| dc.subject | Clostridial Spores | en_US |
| dc.title | Safety management in producing hard raw milk cheese | en_US |
| dc.type | Conference Object | en_US |
