Yazar "Cakir, Y. and Cakmakci, S. and Hayaloglu, A.A." için listeleme
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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk
Cakir, Y. and Cakmakci, S. and Hayaloglu, A.A. (2016)The effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase ...
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