Search Results - Atasoy, A.F.

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  1. 1
    Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems

    Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems by Kırmacı, H.A., Hayaloğlu, A.A., Özer, H.B., Atasoy, A.F., Türkoğlu, H.

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  2. 2
    Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

    Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk by Atasoy, A. Ferit, Yetişmeyen, Atilla, Türkoğlu, Hüseyin, Özer, Barbaros

    Published in Food control
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  3. 3
    Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes

    Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes by Guler-Akin, M.B, Akin, M.S, Atasoy, A.F, Kirmaci, H. Avni, Eren-Karahan, L

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  4. 4
    effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese

    effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese by Ozer, H.B, Uraz, G, Beyzi-Yilmaz, E, Atasoy, A.F

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