Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
S. Ozturkoglu-Budak, H. C. Akal, Nilay Bereli̇, Duygu Çimen, Semra Akgönüllü
- Authors
- S. Ozturkoglu-Budak, H. C. Akal, Nilay Bereli̇, Duygu Çimen, Semra Akgönüllü
- Published
- 2021
- DOI
- 10.1016/J.IDAIRYJ.2021.105090
- Citations
- 24
Cite this article
S. Ozturkoglu-Budak, H. C. Akal, Nilay Bereli̇, Duygu Çimen, Semra Akgönüllü (2021). Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. https://doi.org/10.1016/J.IDAIRYJ.2021.105090
BibTeX
@article{s2021,
title = {Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production},
author = {S. Ozturkoglu-Budak and H. C. Akal and Nilay Bereli̇ and Duygu Çimen and Semra Akgönüllü},
doi = {10.1016/J.IDAIRYJ.2021.105090},
year = {2021}
}