Scopus
YÖKSİS DOI Eşleşti
SJR Q3
Preacidification treatments of milk used in Halloumi cheese manufacture
Acta Alimentaria · Eylül 2003
Özet
In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7±1°C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese samples were investigated during the ripening period. Gall and lactic acid were found more suitable than citric and acetic acids as an acidulant in Halloumi cheese production.
YÖKSİS Kayıtları
Preacidification treatments of milk used in halloumi cheese manufacture
Acta Alimentaria, · 2003 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Preacidification treatments of milk used in halloumi cheese manufacture
Acta Alimentaria, · 2003 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 8 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 8 kaydı bulundu.
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2012 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. SİBEL YAVRU →
Preacidification treatments of milk used in halloumi cheese manufacture
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastırma during the storage period
2005 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Identification of Enterobacteriaceae in Urfa Cheese
2007 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Use of different salting techniques in halloumi cheese effect on sensory microbiological and chemical properties
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Identification of enterobacteriaceae in Urfa cheese
2007 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. AHMET GÜNER →
Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastirma during the storage period
2005 ISSN: 0139-3006 SSCI
Prof. Dr. AHMET GÜNER →
Use of different salting techniques in halloumi cheese effect on sensory microbiological and chemical properties
2003 ISSN: 0139-3006 SCI-Expanded
Prof. Dr. GÜRKAN UÇAR →
Makale Bilgileri
Dergi
Acta Alimentaria
Toplam Atıf
1 atıf
· Scopus
ISSN01393006
Yayın TarihiEylül 2003
Cilt / Sayfa32 · 257-267
Scopus ID2-s2.0-0141517164
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 1.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Acta Alimentaria
Q3
SJR Skoru0,289
H-Index38
YayıncıAkademiai Kiado
ÜlkeHungary
Food Science (Q3)
Metrikler
1
Atıf