Your search returned 9 results.

Results
	1.	Microbial quality and presence of moulds in Kuflu cheese. [electronic resource] by Hayaloglu, A A Kirbag, S Producer: 20070529 In: International journal of food microbiology vol. 115 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir. [electronic resource] by Gumus, P Hayaloglu, A A Producer: 20190826 In: Journal of dairy science vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese. [electronic resource] by Sulejmani, E Hayaloglu, A A Rafajlovska, V Producer: 20151117 In: Journal of dairy science vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from [electronic resource] by Kocabey, N Yilmaztekin, M Hayaloglu, A A Publication details: Journal of food science and technology Sep 2016 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. [electronic resource] by Soltani, M Sahingil, D Gokce, Y Hayaloglu, A A Producer: 20170517 In: Journal of dairy science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. [electronic resource] by Hayaloglu, A A Tolu, C Yasar, K Sahingil, D Producer: 20140110 In: Journal of dairy science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. [electronic resource] by Akalın, A S Unal, G Dinkci, N Hayaloglu, A A Producer: 20121105 In: Journal of dairy science vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening. [electronic resource] by Hayaloglu, A A Guven, M Fox, P F McSweeney, P L H Producer: 20060306 In: Journal of dairy science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags. [electronic resource] by Hayaloglu, A A Cakmakci, S Brechany, E Y Deegan, K C McSweeney, P L H Producer: 20080912 In: Journal of dairy science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)