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Publications by Omer Said Toker
Changes in the Texture, Physicochemical Properties and Volatile Compound Profiles of Fresh Kashar Cheese (<90 Days) During Ripening
International Journal of Dairy Technology
Bioengineering
Process Chemistry
Technology
Food Science
Related publications
Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
The Effect of Sorbate on Microbiological, Sensory Properties and Ripening Parameters of Kashar Cheese
Food and Health
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-Added Asiago Cheese During Ripening
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Changes in Hardness and Protein Degradation During Camembert Cheese Ripening
Nihon Chikusan Gakkaiho
Physico-Chemical and Rheological Properties of Prato Cheese During Ripening
African Journal of Biotechnology
Transcriptional Analysis of L-Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia Lipolytica in Relation to Volatile Sulfur Compound Biosynthesis
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Evolution of the Volatile Components of Ewe Raw Milk La Serena Cheese During Ripening. Correlation With Flavour Characteristics
Le Lait
