Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese
<b>Aim:</b> It is aimed to determine the quality characteristics of the hosmerim desserts produced by using goat, sheep and cow cheeses during storage.<p> <b>Materials and Methods:</b> The cheeses have been produced from goat, sheep and cow milk obtained from farms prod...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1214 |
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