Evaluation Of Nutritional Composition And Chemical Composition Of Bitlis Herby Cheese According To Standards

dc.contributor.author	Oğur, Seda
dc.contributor.author	Duruk, Merve
dc.date.accessioned	2021-12-15T10:44:13Z
dc.date.available	2021-12-15T10:44:13Z
dc.date.issued	2021
dc.identifier.issn	2602-2834
dc.identifier.uri	https://app.trdizin.gov.tr/makale/TkRFMk9UZzNOdz09/evaluation-of-nutritional-composition-and-chemical-composition-of-em-bitlis-em-herby-cheese-according-to-standards
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/2184
dc.description.abstract	Bu çalışmada Bitlis ilinde iki farklı yöntemle (salamura ve basma) geleneksel olarak üretilen otlu peynirlerin besinkompozisyonunun ve kimyasal bileşiminin saptanması ve belirlenen kalite parametrelerinin farklı standartlara (TürkStandartları Enstitüsü (T
dc.description.abstract	This study aimed to determine of the nutritional composition and chemical composition of herby cheeses produced tradionally by two different methods (brine and embedding) in the province of Bitlis and to evaulate the determined quality parameters accord
dc.language.iso	Turkish
dc.source	Food and Health
dc.title	Evaluation Of Nutritional Composition And Chemical Composition Of Bitlis Herby Cheese According To Standards
dc.identifier.issue	2
dc.identifier.startpage	91
dc.identifier.endpage	102
dc.identifier.doi	10.3153/FH21011
dc.identifier.volume	7

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