Results 31 to 40 of about 1,901 (141)
Karbondioksit uygulamasının beyaz peynir kalitesine etkisi
, 2020 In this study; on white cheese quality the effect of carbon dioxide application was investigated. Firstly physico-chemical properties of milk were determinated after cheese was produced.5 different kind of cheese made of raw milk, raw milk with carbon dioxide application, starter added milk with pre-heating application, milk with carbon dioxide and pre-
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Taha Toros Arşivi, Dosya No: 112-Lokantalarİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...
Orhun, Ceylan
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, 1994 Taha Toros Arşivi, Dosya No: 39-Orhan Veli-Adnan Veli Kanıkİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...
Günver, Semih
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Biochemical and technological properties of moose (Alces alces) recombinant chymosin. [PDF]
Vavilovskii Zhurnal Genet Selektsii, 2022 Balabova DV +9 more
europepmc +1 more source
Beyaz Peynir Üretiminde Pastörizasyon Sıcaklığının Kalite Üzerine Etkisi
, 1998 The aim of the study was to detennine the effacts of different heat Ireatmenls on chemical, microbiological and sensory properties of white pickled cheese. Three different heat trealmenls were applied. These were, 15 min. at 65°C (Type i), 10 min. at 75°C (Type ii) and 5 min. at 85°C (Type JII).
KELEŞ, ABDULLAH +4 more
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Taha Toros Arşivi, Dosya No: 112-Lokantalarİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...
Orhun, Ceylan
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The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. [PDF]
Foods, 2021 Kalit S +6 more
europepmc +1 more source
Organik Çiftlik Yönetim Modeli [PDF]
, 2011 Ege Üniversitesi Ziraat Fakültesi Menemen Araştırma Uygulama ve Üretim Çiftliğinde 2003 yılında başlatılan “Organik Üretim Projesi” ile organik tarımın temel ilkelerinden olan ve bir işletmenin kendi kaynaklarının kullanıldığı, işletmenin kendine yeterli
Aksoy, Uygun +2 more
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Kekikli kimyonlu beyaz peynir üretimi
, 2019 In this thesis, three different percentage of cumin and thyme mixture were used in the production of cheese which obtained by the production method of white cheese, the cheese samples obtained physicochemical, microbiological and sensory properties were investigated. The storage time of 1st 30th, 60th and 90th days; in the samples; pH, acidity in terms
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Taha Toros Arşivi, Dosya No: 112-Lokantalarİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...
Ünsal, Artun
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