NDLI: INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE

Content Provider	Scilit
Author	Guven, M. Cadun, C. Karaca, O. B. Hayaloglu, A. A.
Copyright Year	2008
Description	Journal: Journal of Food Biochemistry
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2008.00187.x/pdf
Ending Page	627
Page Count	13
Starting Page	615
e-ISSN	17454514
DOI	10.1111/j.1745-4514.2008.00187.x
Journal	Journal of Food Biochemistry
Issue Number	5
Volume Number	32
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2008-10-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Biochemistry Food Science and Technology Halloumi Cheese Ripening Characteristics Rennet Concentration Concentration On Ripening Characteristics OF Halloumi
Content Type	Text
Resource Type	Article

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INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE