Research Article
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Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi

Year 2021, Volume 18, Issue 2, 293 - 301, 31.12.2021
https://doi.org/10.25308/aduziraat.1001238

Abstract

Aromatik karboksilik asit ailesinin en basit üyesi olan benzoik asit, birçok önemli organik bileşiğin sentezinde öncü maddedir. Her ne kadar gıdalarda mikroorganizma kaynaklı bozulmaları önlemek amacıyla kullanıldığı düşünülse de yapılan araştırmalar benzoik asidin çeşitli peynir tiplerinde farklı konsantrasyonlarda bulunabildiğini göstermektedir. Bu çalışmada yöresel peynir çeşitlerimizden taze ve örgü peynirlerinin depolama süresince hippurik ve benzoik asit miktarları tespit edilerek tespit edilen miktarların peynirin bazı fizikokimyasal ve mikrobiyolojik özellikleri ile ilişkilendirilmesine çalışılmıştır. Peynirlerin üretiminde kullanılan çiğ sütlerde hippurik asit ve benzoik asit tespit edilmiştir. Depolama süresince peynirlerin benzoik asit miktarları 4,73-11,42 mg/kg aralığında değişiklik göstermiştir. Depolama süresi sonunda depolamanın başlangıcına göre örgü peynirde benzoik asit miktarı önemli düzeyde azalırken, Taze peynirde artmıştır (p˂0,05). Benzoik asit miktarı yüksek olan taze peynirlerde Lactococcus spp. ve Enterococcus spp. sayılarının daha yüksek, Lactobacillus spp. ve maya-küf sayılarının daha düşük olduğu görülmüştür. Sonuç olarak çiğ sütte, taze ve örgü peynirlerinde doğal yolla benzoik asitin oluştuğu ve düzeylerinin yaklaşık 12 mg/kg’a ulaştığı belirlenmiştir.

References

  • Amirpour M, Arman A, Yolmeh A, Akbari Azam M, Moradi Khatoonabadi Z (2015) Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran. Food Additives and Contaminants: Part B, 8: 142-8.
  • AOAC (1997) Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists Washington DC.
  • Bernardo GD, Gaudio S, Galderisi U, Cascino A, Cipollaro M (2007) Milk, dried milk, yoghurt and other fermented milks; determination of benzoic acid content. Standard 139, İnternational dairy Federation, Brussels.
  • Ceylan HG, Demir T, Kurt Ş (2019) Geleneksel olarak üretilen Adıyaman peynirlerinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi. Adıyaman Üniversitesi Tarımsal Uygulama ve Arazi Yönetimi Uygulama ve Araştırma Merkezi Dergisi (ADYÜTAYAM) 7(1): 1-13.
  • Çelik Ş, Türkoğlu H (2007) Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: composition and biochemical properties. International Journal of Dairy Technology 60(4): 253-258.
  • Chandan RC, Gordon JF, Morrison A (1977) Natural benzoate content of dairy products. Milchwissenschaft 32(9): 534–537.
  • Gardiner GE, Stanton C, Lynch PB, Collins JK, Fitzgeralt G, Ross RP (1999) Influence of a probiotic adjunct culture of Enterecoccus faecium on the quality of Cheddar cheese. Journal of Agriculture and Food Chemistry 47: 4907-4916.
  • Garmiene G, Salomskiene J, Jasutiené I, Macioniene I, Miliauskienè I (2010) Production of benzoic acid by lactic acid bacteria from Lactobacillus,Lactococcus and Steptococcus genera i n milk. Milchwissenschaft 65: 295-298.
  • Garmiene G, Salomskiene J, Jasutiené I, Macioniene I, Miliauskienè I (2011) Changing benzoic acid content in cheese during its manufacture. Milchwissenschaft 66: 378-81.
  • Gripon JC, Desmazeaud MJ, Le Bars D, Bergere JL (1975) Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. Le Lait 548: 502-516.
  • Gucer L, Kinik O, Yerlikaya O, Meric S, Aydın E, Kılınçer M, Kurtulus G, Gur Yagli H (2016) Determination of benzoic acid content of dairy products consumed in Turkey. Journal of Food Safety and Food Quality 67(4): 93–112.
  • Han N, Park SY, Kim SY, Yoo MY, Paik HD, Lim SD (2016) Short communication:Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters. Journal of Dairy Science 99: 8633- 8637.
  • Hannon JK, Wilkinson MG, Delahunty CM, Wallace CM, Morrissey PA, Beresford TP (2003) Use of aoutolytic starter systems to accelerate the ripening of Cheddar Cheese. International Dairy Journal 13(11): 313-323.
  • Hasani S, Khodadadi I, Heshmati A (2016) Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. International Journal of Food Science and Technology 51: 2485-2492.
  • Heshmati A, Portaghi J, Momtaz JK, Khodadadi I (2017) Evaluation of naturally occurring benzoic acid level inFeta and Cream cheese during fermentation,production,processing and sorage in refrigerator. Carpathian Journal of Food Science and Technology 9(2): 143-151.
  • Horníčková Š, Dragounová H, Hejtmánková K, Michlová T, Hejtmánková A (2015) Production of Benzoic Acid in Fermented Goat's and Sheep's Milk. Scientia Agriculturae Bohemica 45: 247-253.
  • Iammarino M, Di Taranto A, Palermo C, Muscarella M (2011). Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit. Food Additives and Contaminants: Part B 4: 231-237.
  • Kamleh R, Toufeili I, Ajib R, Kanso B, Haddad J (2012) Estimation of the shelflife of Halloumi cheese using survival analysis. Czech Journal of Food Sciences 30: 512-519.
  • Kesenkaş H, Dinkçi N, Kınık Ö (2012) Farklı işletmelerde üretilen köy peynirlerinin özellikleri. E.Ü.Ziraat Fakültesi Dergisi 49(2): 167-173.
  • Leuthardt F (1977). İntermediarstoffwechsel. W. De Gruyter, Berlin. Germany, pp. 505, 657.
  • Lim SD, Park MS, Kim KS, Yoo MY (2013) Evaluation of benzoic acid level of fermented dairy products during fermentation. Korean Journal for Food Science of Animal Resources 33: 640-5.
  • Londry KL, Fedorak PM (1992) Benzoic acid intermediates in the anaerobic biodegradations of phenois. Canadian Journal of Microbiology 38: 1-11.
  • Olmo AD, Calzada J, Nunez M (2017) Benzoic acid and its derivares as naturally occurring compounds in foods and as additives:Uses,exposure, and controversy. Critical Reviews in Food Science and Nutrition 57(4): 3084-3103.
  • Overström H, Reigo J, Borgstrom S (1972) Preliminary study concerning formation of benzoic acid in cheese. Milchwissenschaft 27(11): 705—707.
  • Park SY, Han N, Kim SY, Yoo MY, Paik HD, Lim SD (2016) Evaluation of natural food preservatives in domestic and imported cheese. Korean Journal of Food Science and Animal Resources 36: 531–537.
  • Renner E (1993) Practical handouts to the milk, Jestus Liebig Universitat, Giesen, Germany, 76 (Almanca).
  • Reuter G, Klein G (2003) Culture media for enterococci and group D-streptococci. In: Corry JEL, Curtis GDW, Baird RM (eds) Handbook of culture media for food microbiology. Elsevier, Amsterdam, pp 111–125.
  • Shahmohammadi M, Javadi M, Nassiri-Asl M (2016) An Overview on the Effects of Sodium Benzoate as a Preservative in Food Products. Biotechnology and Health Sciences 3(3): e35084.
  • Sieber R, Bütikofer U, Bosset JO (1995) Benzoic acid as a natural compound in cultured dairy products and cheese International Dairy Journal 5(3): 227-246.
  • Souza CFVD, Dalla Rosa T, Ayub MAZ (2003) Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening. Brazilian Journal of Microbiology 34: 260-6.
  • Terzaghi BE, Sandine WE (1975) Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807–813.
  • Türkoğlu H, Ceylan ZG, Dayısoylu KS (2003) The microbiological and chemical quality of Orgu Cheese produced in Turkey. Pakistan Journal of Nutrition 2(2) 92-94.
  • Urbiene S, Leskauskaite D (2006) Formation of some organic acids during fermentation of milk. Polish Journal of Food and Nutrition Sciences 56(3): 277-281.
  • Qi P, Hong H, Liang X, Liu D (2009) Assessment of benzoic acid levels in milk in China. Food Control 20: 414-418.
  • Yildiz A, Eerdogan S, Saydut A, Hamamci C (2012) High-Performance Liquid Chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in Turkey. Food Analytical Methods 5: 591–595.
  • Yun SS, Sang JK, Lee J, Son JS, Lee MY, Lee G, Lim HS, Kim MK (2019) Naturally occurring benzoic, sorbic and propionic acid in vegetables. Journal of Food Additives and Contaminants Part:B 12: 167-174.
  • Yu HS, Lee NK, Lin Jeon HL, Eom SJ, Yoo MY, Lim SD, Paik HD (2016) Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology. Korean Journal of Food Science and Animal Resources 36(3): 427~434.

Year 2021, Volume 18, Issue 2, 293 - 301, 31.12.2021
https://doi.org/10.25308/aduziraat.1001238

Abstract

References

  • Amirpour M, Arman A, Yolmeh A, Akbari Azam M, Moradi Khatoonabadi Z (2015) Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran. Food Additives and Contaminants: Part B, 8: 142-8.
  • AOAC (1997) Official Methods of Analysis (16th ed.) Association of Official Analytical Chemists Washington DC.
  • Bernardo GD, Gaudio S, Galderisi U, Cascino A, Cipollaro M (2007) Milk, dried milk, yoghurt and other fermented milks; determination of benzoic acid content. Standard 139, İnternational dairy Federation, Brussels.
  • Ceylan HG, Demir T, Kurt Ş (2019) Geleneksel olarak üretilen Adıyaman peynirlerinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi. Adıyaman Üniversitesi Tarımsal Uygulama ve Arazi Yönetimi Uygulama ve Araştırma Merkezi Dergisi (ADYÜTAYAM) 7(1): 1-13.
  • Çelik Ş, Türkoğlu H (2007) Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: composition and biochemical properties. International Journal of Dairy Technology 60(4): 253-258.
  • Chandan RC, Gordon JF, Morrison A (1977) Natural benzoate content of dairy products. Milchwissenschaft 32(9): 534–537.
  • Gardiner GE, Stanton C, Lynch PB, Collins JK, Fitzgeralt G, Ross RP (1999) Influence of a probiotic adjunct culture of Enterecoccus faecium on the quality of Cheddar cheese. Journal of Agriculture and Food Chemistry 47: 4907-4916.
  • Garmiene G, Salomskiene J, Jasutiené I, Macioniene I, Miliauskienè I (2010) Production of benzoic acid by lactic acid bacteria from Lactobacillus,Lactococcus and Steptococcus genera i n milk. Milchwissenschaft 65: 295-298.
  • Garmiene G, Salomskiene J, Jasutiené I, Macioniene I, Miliauskienè I (2011) Changing benzoic acid content in cheese during its manufacture. Milchwissenschaft 66: 378-81.
  • Gripon JC, Desmazeaud MJ, Le Bars D, Bergere JL (1975) Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. Le Lait 548: 502-516.
  • Gucer L, Kinik O, Yerlikaya O, Meric S, Aydın E, Kılınçer M, Kurtulus G, Gur Yagli H (2016) Determination of benzoic acid content of dairy products consumed in Turkey. Journal of Food Safety and Food Quality 67(4): 93–112.
  • Han N, Park SY, Kim SY, Yoo MY, Paik HD, Lim SD (2016) Short communication:Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters. Journal of Dairy Science 99: 8633- 8637.
  • Hannon JK, Wilkinson MG, Delahunty CM, Wallace CM, Morrissey PA, Beresford TP (2003) Use of aoutolytic starter systems to accelerate the ripening of Cheddar Cheese. International Dairy Journal 13(11): 313-323.
  • Hasani S, Khodadadi I, Heshmati A (2016) Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. International Journal of Food Science and Technology 51: 2485-2492.
  • Heshmati A, Portaghi J, Momtaz JK, Khodadadi I (2017) Evaluation of naturally occurring benzoic acid level inFeta and Cream cheese during fermentation,production,processing and sorage in refrigerator. Carpathian Journal of Food Science and Technology 9(2): 143-151.
  • Horníčková Š, Dragounová H, Hejtmánková K, Michlová T, Hejtmánková A (2015) Production of Benzoic Acid in Fermented Goat's and Sheep's Milk. Scientia Agriculturae Bohemica 45: 247-253.
  • Iammarino M, Di Taranto A, Palermo C, Muscarella M (2011). Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit. Food Additives and Contaminants: Part B 4: 231-237.
  • Kamleh R, Toufeili I, Ajib R, Kanso B, Haddad J (2012) Estimation of the shelflife of Halloumi cheese using survival analysis. Czech Journal of Food Sciences 30: 512-519.
  • Kesenkaş H, Dinkçi N, Kınık Ö (2012) Farklı işletmelerde üretilen köy peynirlerinin özellikleri. E.Ü.Ziraat Fakültesi Dergisi 49(2): 167-173.
  • Leuthardt F (1977). İntermediarstoffwechsel. W. De Gruyter, Berlin. Germany, pp. 505, 657.
  • Lim SD, Park MS, Kim KS, Yoo MY (2013) Evaluation of benzoic acid level of fermented dairy products during fermentation. Korean Journal for Food Science of Animal Resources 33: 640-5.
  • Londry KL, Fedorak PM (1992) Benzoic acid intermediates in the anaerobic biodegradations of phenois. Canadian Journal of Microbiology 38: 1-11.
  • Olmo AD, Calzada J, Nunez M (2017) Benzoic acid and its derivares as naturally occurring compounds in foods and as additives:Uses,exposure, and controversy. Critical Reviews in Food Science and Nutrition 57(4): 3084-3103.
  • Overström H, Reigo J, Borgstrom S (1972) Preliminary study concerning formation of benzoic acid in cheese. Milchwissenschaft 27(11): 705—707.
  • Park SY, Han N, Kim SY, Yoo MY, Paik HD, Lim SD (2016) Evaluation of natural food preservatives in domestic and imported cheese. Korean Journal of Food Science and Animal Resources 36: 531–537.
  • Renner E (1993) Practical handouts to the milk, Jestus Liebig Universitat, Giesen, Germany, 76 (Almanca).
  • Reuter G, Klein G (2003) Culture media for enterococci and group D-streptococci. In: Corry JEL, Curtis GDW, Baird RM (eds) Handbook of culture media for food microbiology. Elsevier, Amsterdam, pp 111–125.
  • Shahmohammadi M, Javadi M, Nassiri-Asl M (2016) An Overview on the Effects of Sodium Benzoate as a Preservative in Food Products. Biotechnology and Health Sciences 3(3): e35084.
  • Sieber R, Bütikofer U, Bosset JO (1995) Benzoic acid as a natural compound in cultured dairy products and cheese International Dairy Journal 5(3): 227-246.
  • Souza CFVD, Dalla Rosa T, Ayub MAZ (2003) Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening. Brazilian Journal of Microbiology 34: 260-6.
  • Terzaghi BE, Sandine WE (1975) Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807–813.
  • Türkoğlu H, Ceylan ZG, Dayısoylu KS (2003) The microbiological and chemical quality of Orgu Cheese produced in Turkey. Pakistan Journal of Nutrition 2(2) 92-94.
  • Urbiene S, Leskauskaite D (2006) Formation of some organic acids during fermentation of milk. Polish Journal of Food and Nutrition Sciences 56(3): 277-281.
  • Qi P, Hong H, Liang X, Liu D (2009) Assessment of benzoic acid levels in milk in China. Food Control 20: 414-418.
  • Yildiz A, Eerdogan S, Saydut A, Hamamci C (2012) High-Performance Liquid Chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in Turkey. Food Analytical Methods 5: 591–595.
  • Yun SS, Sang JK, Lee J, Son JS, Lee MY, Lee G, Lim HS, Kim MK (2019) Naturally occurring benzoic, sorbic and propionic acid in vegetables. Journal of Food Additives and Contaminants Part:B 12: 167-174.
  • Yu HS, Lee NK, Lin Jeon HL, Eom SJ, Yoo MY, Lim SD, Paik HD (2016) Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology. Korean Journal of Food Science and Animal Resources 36(3): 427~434.

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Research
Authors

Ecem AKAN>
AYDIN ADNAN MENDERES ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, SÜT TEKNOLOJİSİ BÖLÜMÜ
0000-0001-6479-7336
Türkiye


Oktay YERLİKAYA> (Primary Author)
EGE ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, SÜT TEKNOLOJİSİ BÖLÜMÜ
0000-0002-1532-4687
Türkiye


Leyla GÜÇER This is me
T.C. TARIM VE ORMAN BAKANLIĞI, İZMİR İL GIDA KONTROL LABORATUVAR MÜDÜRLÜĞÜ,
0000-0002-4266-8936
Türkiye


Şaban MERİÇ>
T.C. TARIM VE ORMAN BAKANLIĞI, İZMİR İL GIDA KONTROL LABORATUVAR MÜDÜRLÜĞÜ,
0000-0001-6645-3772
Türkiye


Pınar ÇAKIR TOPDEMİR This is me
T.C. TARIM VE ORMAN BAKANLIĞI, İZMİR İL GIDA KONTROL LABORATUVAR MÜDÜRLÜĞÜ,
0000-0002-0626-2614
Türkiye


Özer KINIK>
EGE ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, SÜT TEKNOLOJİSİ BÖLÜMÜ
0000-0002-5811-9851
Türkiye

Supporting Institution T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü
Project Number TAGEM/HSGYAD/14/A05/P01/57
Thanks Projeye destek veren T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü'ne (Proje numarası: TAGEM/HSGYAD/14/A05/P01/57) teşekkür ederiz.
Publication Date December 31, 2021
Published in Issue Year 2021, Volume 18, Issue 2

Cite

Bibtex @research article { aduziraat1001238, journal = {Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi}, issn = {1304-7787}, eissn = {2717-7084}, address = {Adnan Menderes Üniversitesi Ziraat Fakültesi, Güney Kampüs, Çakmar AYDIN, 09100}, publisher = {Aydin Adnan Menderes University}, year = {2021}, volume = {18}, number = {2}, pages = {293 - 301}, doi = {10.25308/aduziraat.1001238}, title = {Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi}, key = {cite}, author = {Akan, Ecem and Yerlikaya, Oktay and Güçer, Leyla and Meriç, Şaban and Çakır Topdemir, Pınar and Kınık, Özer} }
APA Akan, E. , Yerlikaya, O. , Güçer, L. , Meriç, Ş. , Çakır Topdemir, P. & Kınık, Ö. (2021). Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi . Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi , 18 (2) , 293-301 . DOI: 10.25308/aduziraat.1001238
MLA Akan, E. , Yerlikaya, O. , Güçer, L. , Meriç, Ş. , Çakır Topdemir, P. , Kınık, Ö. "Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi" . Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 18 (2021 ): 293-301 <https://dergipark.org.tr/en/pub/aduziraat/issue/67755/1001238>
Chicago Akan, E. , Yerlikaya, O. , Güçer, L. , Meriç, Ş. , Çakır Topdemir, P. , Kınık, Ö. "Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi". Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 18 (2021 ): 293-301
RIS TY - JOUR T1 - Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi AU - Ecem Akan , Oktay Yerlikaya , Leyla Güçer , Şaban Meriç , Pınar Çakır Topdemir , Özer Kınık Y1 - 2021 PY - 2021 N1 - doi: 10.25308/aduziraat.1001238 DO - 10.25308/aduziraat.1001238 T2 - Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi JF - Journal JO - JOR SP - 293 EP - 301 VL - 18 IS - 2 SN - 1304-7787-2717-7084 M3 - doi: 10.25308/aduziraat.1001238 UR - https://doi.org/10.25308/aduziraat.1001238 Y2 - 2021 ER -
EndNote %0 Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi %A Ecem Akan , Oktay Yerlikaya , Leyla Güçer , Şaban Meriç , Pınar Çakır Topdemir , Özer Kınık %T Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi %D 2021 %J Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi %P 1304-7787-2717-7084 %V 18 %N 2 %R doi: 10.25308/aduziraat.1001238 %U 10.25308/aduziraat.1001238
ISNAD Akan, Ecem , Yerlikaya, Oktay , Güçer, Leyla , Meriç, Şaban , Çakır Topdemir, Pınar , Kınık, Özer . "Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi". Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 18 / 2 (December 2021): 293-301 . https://doi.org/10.25308/aduziraat.1001238
AMA Akan E. , Yerlikaya O. , Güçer L. , Meriç Ş. , Çakır Topdemir P. , Kınık Ö. Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi. ADÜ ZİRAAT DERG. 2021; 18(2): 293-301.
Vancouver Akan E. , Yerlikaya O. , Güçer L. , Meriç Ş. , Çakır Topdemir P. , Kınık Ö. Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi. 2021; 18(2): 293-301.
IEEE E. Akan , O. Yerlikaya , L. Güçer , Ş. Meriç , P. Çakır Topdemir and Ö. Kınık , "Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi", Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, vol. 18, no. 2, pp. 293-301, Dec. 2021, doi:10.25308/aduziraat.1001238