2011, Cilt 41, Sayı 1, Sayfa(lar) 001-008 |
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Microbiological Research on Turkish Cheese |
Pınar KAYNAR |
Refik Saydam Hıfzıssıhha Merkez Başkanlığı, Ankara |
Keywords: Cheese, microbiological quality, Turkey |
Cheese has a high nutritional value and it is an important dairy product with many varieties. The microbiological quality of cheese being consumed with pleasure in daily life is very important. In this review, it is aimed to develop a general point of view on the microbiological quality criteria of cheeses produced in Turkey, through the evaluation of various studies carried out in this field.
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