Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese - Concepedia

Concepedia

Publication | Open Access

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

DOI Full Paper Access

30

Citations

27

References

2010

Year

Ali Adnan Hayaloğlu, Kevin C. Deegan, Paul L.H. McSweeney

Dairy Science and Technology

Halloumi-type CheeseFood EngineeringFood ProcessingThermal ProcessingFood TechnologyFood SafetyMilk PasteurizationHealth Sciences

References

	Year	Citations

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