Article detail · 2002
Microbiological biochemical and technological properties of Turkish White cheese Beyaz Peynir
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Citations 240
Top 10%
Percentile 97.5%
FWCI 8.55
- Year
- 2002
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue International Dairy Journal
- Catalog match (ISSN) International Dairy Journal
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
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Topics
Citations
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240 citations
OpenAlex cited_by_count (cache / database)
180 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP OES after dry wet and microwave digestion 2011
- Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP OES after dry wet and microwave digestion 2011
- Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening 2005
- Aflatoxin M1 levels of Turkish white brined cheese 2009
- Proteolysis in Turkish White brined cheese made with defined strains of Lactococcus 2004
- Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening 2006
- Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening 2005
- Manufacture of Turkish Beyaz cheese added with probiotic strains 2009
- Manufacture of Turkish Beyaz cheese added with probiotic strains 2009