Araştırma Makalesi
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MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE

Yıl 2018, Cilt: 43 Sayı: 2, 185 - 196, 16.02.2018
https://doi.org/10.15237/gida.GD17089

Öz

In this research, it was aimed to
determine chemical, biochemical, textural, microbiological properties and some
volatile compounds of traditional Mengen cheese. As results of chemical and
biochemical analyses in Mengen cheese samples, dry matter was average
51.4±5.34%, ash 3.57±0.73%, protein 24±3.29%, fat 19.05±4.99%, salt 2.19±0.85%,
pH 5.72±0.44, acidity 0.36±0.21%, ripening index % 2.94±1.25, lipolysis value
(ADV) 0.87±0.73
meqKOH/100g-fat were found. Microbiologic
analyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14
log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform
6.09±1.36 log CFU/g,
E. coli 3.79±1.87 log CFU/g, S. aureus
3.96±1.6 log CFU/g were found,
Listeria, Salmonella, coagulase positive S.
aureus, E. coli
0157 pathogen bacteria were not detected. It was
determined that the textural properties were found in a wide range and 130
volatile compounds were obtained in the samples.

Kaynakça

  • 1. Ünsal, A. (1997). Süt Uyuyunca-Türkiye'nin Peynirleri Yapı Kredi, Ankara, Türkiye, 248s.
  • 2. Kamber, U. (2007). The Traditional Cheeses of Turkey: Marmara Region. Food Reviews Int, 24, 175-192.
  • 3. Sarı, K. (2016). Mengen Peynirinin Yapılışı, Kimyasal, Biyokimyasal, Tekstürel ve Mikrobiyolojik Özellikleri Üzerine Bir Araştırma. Abant İzzet Baysal Üniversitesi Fen Bilimleri Ens. Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Bolu, Türkiye, 74 s
  • 4.Steele, J.L., Ünlü, G. (1992) Impact of lactic acid bacteria on cheese flavor development. Food Technol, 46, 128-135.
  • 5. ISO (2004). Cheese and processed cheese-Determination of the total solids content (Reference method). ISO 5534.Geneva, Switzerland
  • 6. IDF (1964). Determination of the Ash Content of Processed Cheese Products. Brussels, Belgium.
  • 7. IDF (2009). Milk and milk products-Determination of fat content. General guidance on the use of butyrometric methods. IDF 152.Brussels, Belgium.
  • 8. IDF (2014). Milk and milk products-Determination of nitrogen content -Part 1: Kjeldahl principle and crude protein calculation. IDF 20-1. Brussels, Belgium.
  • 9. IDF (2006). Cheese and processed cheese products - Determination of chloride content. Potentiometric titration method. IDF 088. Brussels, Belgium.
  • 10. IDF (2012). Fermented milks-Determination of titratable acidity- Potentiometric method. IDF 150. Brussels, Belgium.
  • 11. Durrieu, C., Degraeve, P., Chappaz, S., Martial-Gros, A. 2006. Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line. Int. Dairy J, 16, 1505–1514
  • 12. Case, R.A., Bradley, R.L., Williams, R.R. (1985). Chemical and physical methods. In “Standard Methods for the Examination of Dairy Products”, ed by G.H Richardson. APHA Publishing.Washingthon, pp. 327-379.
  • 13. ISO (2006). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coliforms-Colony-count technique. ISO 4832. Geneva, Switzerland.
  • 14. ISO (1998). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of mesophilic lactic acid bacteria-Colony-count technique at 30 degrees C. ISO 15214.Geneva, Switzerland.
  • 15. IDF (2004). Milk and milk products-Enumeration of colony-forming units of yeasts and/or moulds-Colony-count technique at 25 degrees C. IDF 94. Brussels, Belgium.
  • 16. ISO (1998). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of mesophilic lactic acid bacteria-Colony-count technique at 30 degrees C. ISO 15214. Geneva, Switzerland.
  • 17. ISO (1983). Microbiology-General guidance for enumeration of Staphylococcus aureus-Colony count technique. ISO 6888. Geneva, Switzerland.
  • 18. ISO (2001). Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157. ISO 16654. Geneva, Switzerland.
  • 19. ISO (1999). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium. ISO 6888-1. Geneva, Switzerland.
  • 20. ISO (2002). Microbiology of food and animal feeding stuffs- Horizontal method for the detection of Salmonella spp. ISO 6579. Geneva, Switzerland.
  • 21. ISO (2004). Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes-Part 1: Detection method AMENDMENT 1: Modification of the isolation media and the haemolysis test, and inclusion of precision data. ISO1290-1. Geneva, Switzerland.
  • 22. Lubbers, S., Decourelle, N., Vallet, N., Guichard, E. (2004). Flavor Release and Rheology Behavior of Strawberry Fatfree Stirred Yogurt during Storage. J of Agricultural and Food Chemistry, 52, 3077–3082.
  • 23. SPSS (2009). SPSS for Windows, Base System User’s Guide, Release 18.0, Chicago, IL.
  • 24. Erbay, Z., Koca, N., Üçüncü, M. 2010. Hellim Peynirinin Bileşimi İle Renk Ve Dokusal Özellikleri Arasındaki İlişkiler. Gıda, 35, 347-353.
  • 25. Öksüztepe, G., Patır, B., Dikici, A., İlhak, İ. (2009). Elazığ’da Tüketime Sunulan Vakum Paketli Taze Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Kalitesi. Fırat Ün. Sağlık Bil. Veteriner Derg, 23, 89–94.
  • 26. Say, D., Güzeler, N. (2008). Taze Kaşar Peynirlerinin Randıman, Bileşim ve Duyusal Özellikleri Üzerine Haşlama Suyunun Tuz Konsantrasyonun Etkisi. Çukurova Ün Fen Bil Ens, 19, 30-41
  • 27. Papademas, P., Robinson, R.K. (1998). Halloumi cheese: the product and its characteristics. Int. J Dairy Technol, 51, 98–103.
  • 28. Guinee, T.P. (2004). Salting and the role of salt in cheese. Int J Dairy Tech, 57, 99-109.
  • 29. Carbonell, M., Nunez, M., Fernandez-Garcia, E. (2002). Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Lait, 82, 683–698.
  • 30. Kaminaride, S., Rogoti, E., Mallatou, H. (2000). Comparison of the characteristics of halloumi cheese made from ovine milk, caprine milk or mixtures of these milks. Int J Dairy Tech, 53, 100-105
  • 31. Tunçtürk, Y., Ocak, E., Zorba, Ö. (2010). Farklı Homojenizasyon Basıncı Derecelerinin Kaşar Peynirinin Kimyasal, Biyokimyasal, Mikrobiyolojik ve Duyusal Özelliklerine Etkisi. Yüz Yıl Tarım Bil Derg, 20, 88-89.
  • 32. Rysha, A., Markow, K., Frece, J., Cvek, D., Delas, F. (2014). A survey of the microbiological quality of Sharri, a hard mountain cheese from Kosovo. Int J of Dairy Tech, 66, 277–282.
  • 33. Kaynar, P. (2011). Ülkemiz Peynirleri Üzerine Mikrobiyolojik Araştırmalar. Türk Mikrobiyoloji Cemiyet Derg, 41, 1-8.
  • 34. Coşkun, H., Bayrak, A., Çakır, İ., Akoğlu, İ.T., Kıralan, M, İşleyen, F. (2008). Bolu ve çevresinde üretilen ve geleneksel bir süt ürünü olan Keş’in yapılışı. Dünya Gıda Der, 2, 42-47
  • 35. Şengül, M., Erkaya, T., Fırat, N. (2011). Çiğ ve Pastörize Sütten Üretilen Kaşar Peynirlerinin Olgunlaşma Süresince Bazı Mikrobiyolojik Özelliklerinin Karşılaştırılması. Atatürk Ün Ziraat Fak Derg, 41, 149-156.
  • 36. Leon, K., Mery, D., Pedreschi, F., Leon, J. (2006). Color measurement in L* a* b* units from RGB digital images. Food Research Int, 39, 1084-1091.
  • 37. McSweeney, P.L.H., Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Lait, 80, 293–324.
  • 38. Bosset, J.O, Collomb, M., Sieber, R. (1993). The aroma composition of Swiss Gruyere cheese IV. The acidic volatile components and their changes in content during ripening. Lebensmittel Wissenschaft und Technologie, 26, 581–592.
  • 39. Hayaoğlu, A.A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. Int. J Food Sci and Technol, 44, 1388–1394
  • 40. Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J., Ramírez, Ri. (2010). Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chemistry 118 182–189.
  • 41. Gallois, A., Langlois, D. (1990). New results in the volatile odorous compounds of French cheeses. Lait, 70, 89–106.
  • 42. Bontinis, ThG., Mallatou, H., Pappa, E.C., Massouras, Th., Alichanidis, E. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Res, 105, 193–201.
  • 43. Molimard, P., Spinnler, H.E. (1996). Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J of Dairy Sci, 79, 169–184.
  • 44. Di Cagno, R., Banks, J., Sheehan, L., Fox, P.F., Brechany, E.Y., Corsetti, A., Gobbetti, M. (2003). Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses. Int Dairy J, 13, 961–972.
  • 45. Curioni, P.M.G., Bosset, J.O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J, 12, 959–984.
  • 46. Engels, W.J.M., Dekker, R., De Jong, C., Neeter, R., Visser, S. (1997). A comparative study of volatile compounds in the water– soluble fraction of various types of ripened cheese. Int Dairy J, 7, 255–263.
  • 47. Moio, L., Addeo, F. (1998). Grana Padano cheese aroma. J of Dairy Res, 65, 317–333.

GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ

Yıl 2018, Cilt: 43 Sayı: 2, 185 - 196, 16.02.2018
https://doi.org/10.15237/gida.GD17089

Öz



Bu araştırmada, geleneksel peynirlerimizden biri olan
Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik
özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi
amaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalama
sonuçlarda kuru madde %51.4±5.34, kül %3.57±0.73, protein %24±3.29, yağ
%19.05±4.99, tuz %2.19±0.85, pH 5.72±0.44, asitlik %0.36±0.21, olgunlaşma
indeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarak
bulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerin
ortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktik
asit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform
6.09±1.36 log KOB/g,
E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6
log KOB/g değerlerinde bulunmuş,
Listeria, Salmonella, koagülaz pozitif
S. aureus, E. coli
O157 patojenlerine rastlanmamıştır. Tekstürel
özelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğu
tespit edilmiştir.



Kaynakça

  • 1. Ünsal, A. (1997). Süt Uyuyunca-Türkiye'nin Peynirleri Yapı Kredi, Ankara, Türkiye, 248s.
  • 2. Kamber, U. (2007). The Traditional Cheeses of Turkey: Marmara Region. Food Reviews Int, 24, 175-192.
  • 3. Sarı, K. (2016). Mengen Peynirinin Yapılışı, Kimyasal, Biyokimyasal, Tekstürel ve Mikrobiyolojik Özellikleri Üzerine Bir Araştırma. Abant İzzet Baysal Üniversitesi Fen Bilimleri Ens. Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Bolu, Türkiye, 74 s
  • 4.Steele, J.L., Ünlü, G. (1992) Impact of lactic acid bacteria on cheese flavor development. Food Technol, 46, 128-135.
  • 5. ISO (2004). Cheese and processed cheese-Determination of the total solids content (Reference method). ISO 5534.Geneva, Switzerland
  • 6. IDF (1964). Determination of the Ash Content of Processed Cheese Products. Brussels, Belgium.
  • 7. IDF (2009). Milk and milk products-Determination of fat content. General guidance on the use of butyrometric methods. IDF 152.Brussels, Belgium.
  • 8. IDF (2014). Milk and milk products-Determination of nitrogen content -Part 1: Kjeldahl principle and crude protein calculation. IDF 20-1. Brussels, Belgium.
  • 9. IDF (2006). Cheese and processed cheese products - Determination of chloride content. Potentiometric titration method. IDF 088. Brussels, Belgium.
  • 10. IDF (2012). Fermented milks-Determination of titratable acidity- Potentiometric method. IDF 150. Brussels, Belgium.
  • 11. Durrieu, C., Degraeve, P., Chappaz, S., Martial-Gros, A. 2006. Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line. Int. Dairy J, 16, 1505–1514
  • 12. Case, R.A., Bradley, R.L., Williams, R.R. (1985). Chemical and physical methods. In “Standard Methods for the Examination of Dairy Products”, ed by G.H Richardson. APHA Publishing.Washingthon, pp. 327-379.
  • 13. ISO (2006). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coliforms-Colony-count technique. ISO 4832. Geneva, Switzerland.
  • 14. ISO (1998). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of mesophilic lactic acid bacteria-Colony-count technique at 30 degrees C. ISO 15214.Geneva, Switzerland.
  • 15. IDF (2004). Milk and milk products-Enumeration of colony-forming units of yeasts and/or moulds-Colony-count technique at 25 degrees C. IDF 94. Brussels, Belgium.
  • 16. ISO (1998). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of mesophilic lactic acid bacteria-Colony-count technique at 30 degrees C. ISO 15214. Geneva, Switzerland.
  • 17. ISO (1983). Microbiology-General guidance for enumeration of Staphylococcus aureus-Colony count technique. ISO 6888. Geneva, Switzerland.
  • 18. ISO (2001). Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia coli O157. ISO 16654. Geneva, Switzerland.
  • 19. ISO (1999). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium. ISO 6888-1. Geneva, Switzerland.
  • 20. ISO (2002). Microbiology of food and animal feeding stuffs- Horizontal method for the detection of Salmonella spp. ISO 6579. Geneva, Switzerland.
  • 21. ISO (2004). Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes-Part 1: Detection method AMENDMENT 1: Modification of the isolation media and the haemolysis test, and inclusion of precision data. ISO1290-1. Geneva, Switzerland.
  • 22. Lubbers, S., Decourelle, N., Vallet, N., Guichard, E. (2004). Flavor Release and Rheology Behavior of Strawberry Fatfree Stirred Yogurt during Storage. J of Agricultural and Food Chemistry, 52, 3077–3082.
  • 23. SPSS (2009). SPSS for Windows, Base System User’s Guide, Release 18.0, Chicago, IL.
  • 24. Erbay, Z., Koca, N., Üçüncü, M. 2010. Hellim Peynirinin Bileşimi İle Renk Ve Dokusal Özellikleri Arasındaki İlişkiler. Gıda, 35, 347-353.
  • 25. Öksüztepe, G., Patır, B., Dikici, A., İlhak, İ. (2009). Elazığ’da Tüketime Sunulan Vakum Paketli Taze Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Kalitesi. Fırat Ün. Sağlık Bil. Veteriner Derg, 23, 89–94.
  • 26. Say, D., Güzeler, N. (2008). Taze Kaşar Peynirlerinin Randıman, Bileşim ve Duyusal Özellikleri Üzerine Haşlama Suyunun Tuz Konsantrasyonun Etkisi. Çukurova Ün Fen Bil Ens, 19, 30-41
  • 27. Papademas, P., Robinson, R.K. (1998). Halloumi cheese: the product and its characteristics. Int. J Dairy Technol, 51, 98–103.
  • 28. Guinee, T.P. (2004). Salting and the role of salt in cheese. Int J Dairy Tech, 57, 99-109.
  • 29. Carbonell, M., Nunez, M., Fernandez-Garcia, E. (2002). Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Lait, 82, 683–698.
  • 30. Kaminaride, S., Rogoti, E., Mallatou, H. (2000). Comparison of the characteristics of halloumi cheese made from ovine milk, caprine milk or mixtures of these milks. Int J Dairy Tech, 53, 100-105
  • 31. Tunçtürk, Y., Ocak, E., Zorba, Ö. (2010). Farklı Homojenizasyon Basıncı Derecelerinin Kaşar Peynirinin Kimyasal, Biyokimyasal, Mikrobiyolojik ve Duyusal Özelliklerine Etkisi. Yüz Yıl Tarım Bil Derg, 20, 88-89.
  • 32. Rysha, A., Markow, K., Frece, J., Cvek, D., Delas, F. (2014). A survey of the microbiological quality of Sharri, a hard mountain cheese from Kosovo. Int J of Dairy Tech, 66, 277–282.
  • 33. Kaynar, P. (2011). Ülkemiz Peynirleri Üzerine Mikrobiyolojik Araştırmalar. Türk Mikrobiyoloji Cemiyet Derg, 41, 1-8.
  • 34. Coşkun, H., Bayrak, A., Çakır, İ., Akoğlu, İ.T., Kıralan, M, İşleyen, F. (2008). Bolu ve çevresinde üretilen ve geleneksel bir süt ürünü olan Keş’in yapılışı. Dünya Gıda Der, 2, 42-47
  • 35. Şengül, M., Erkaya, T., Fırat, N. (2011). Çiğ ve Pastörize Sütten Üretilen Kaşar Peynirlerinin Olgunlaşma Süresince Bazı Mikrobiyolojik Özelliklerinin Karşılaştırılması. Atatürk Ün Ziraat Fak Derg, 41, 149-156.
  • 36. Leon, K., Mery, D., Pedreschi, F., Leon, J. (2006). Color measurement in L* a* b* units from RGB digital images. Food Research Int, 39, 1084-1091.
  • 37. McSweeney, P.L.H., Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Lait, 80, 293–324.
  • 38. Bosset, J.O, Collomb, M., Sieber, R. (1993). The aroma composition of Swiss Gruyere cheese IV. The acidic volatile components and their changes in content during ripening. Lebensmittel Wissenschaft und Technologie, 26, 581–592.
  • 39. Hayaoğlu, A.A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. Int. J Food Sci and Technol, 44, 1388–1394
  • 40. Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J., Ramírez, Ri. (2010). Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chemistry 118 182–189.
  • 41. Gallois, A., Langlois, D. (1990). New results in the volatile odorous compounds of French cheeses. Lait, 70, 89–106.
  • 42. Bontinis, ThG., Mallatou, H., Pappa, E.C., Massouras, Th., Alichanidis, E. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Res, 105, 193–201.
  • 43. Molimard, P., Spinnler, H.E. (1996). Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J of Dairy Sci, 79, 169–184.
  • 44. Di Cagno, R., Banks, J., Sheehan, L., Fox, P.F., Brechany, E.Y., Corsetti, A., Gobbetti, M. (2003). Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses. Int Dairy J, 13, 961–972.
  • 45. Curioni, P.M.G., Bosset, J.O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J, 12, 959–984.
  • 46. Engels, W.J.M., Dekker, R., De Jong, C., Neeter, R., Visser, S. (1997). A comparative study of volatile compounds in the water– soluble fraction of various types of ripened cheese. Int Dairy J, 7, 255–263.
  • 47. Moio, L., Addeo, F. (1998). Grana Padano cheese aroma. J of Dairy Res, 65, 317–333.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Diğer ID GD17089
Bölüm Makaleler
Yazarlar

Kübra Sarı Bu kişi benim

Hülya Yaman 0000-0003-0450-8058

Hayri Coşkun

Aylin Akoğlu

Yayımlanma Tarihi 16 Şubat 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 43 Sayı: 2

Kaynak Göster

APA Sarı, K., Yaman, H., Coşkun, H., Akoğlu, A. (2018). GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ. Gıda, 43(2), 185-196. https://doi.org/10.15237/gida.GD17089
AMA Sarı K, Yaman H, Coşkun H, Akoğlu A. GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ. GIDA. Şubat 2018;43(2):185-196. doi:10.15237/gida.GD17089
Chicago Sarı, Kübra, Hülya Yaman, Hayri Coşkun, ve Aylin Akoğlu. “GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ”. Gıda 43, sy. 2 (Şubat 2018): 185-96. https://doi.org/10.15237/gida.GD17089.
EndNote Sarı K, Yaman H, Coşkun H, Akoğlu A (01 Şubat 2018) GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ. Gıda 43 2 185–196.
IEEE K. Sarı, H. Yaman, H. Coşkun, ve A. Akoğlu, “GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ”, GIDA, c. 43, sy. 2, ss. 185–196, 2018, doi: 10.15237/gida.GD17089.
ISNAD Sarı, Kübra vd. “GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ”. Gıda 43/2 (Şubat 2018), 185-196. https://doi.org/10.15237/gida.GD17089.
JAMA Sarı K, Yaman H, Coşkun H, Akoğlu A. GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ. GIDA. 2018;43:185–196.
MLA Sarı, Kübra vd. “GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ”. Gıda, c. 43, sy. 2, 2018, ss. 185-96, doi:10.15237/gida.GD17089.
Vancouver Sarı K, Yaman H, Coşkun H, Akoğlu A. GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ. GIDA. 2018;43(2):185-96.

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GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/