Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey
Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were determined in this research. Cheese samples were collected from manufacturers in Turkey and according to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2011-06-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103075 |
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