Articles with "erzincan tulum" as a keyword



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Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)

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Published in 2018 at "Journal of Food Science and Technology"

DOI: 10.1007/s13197-018-3058-5

Abstract: The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase… read more here.

Keywords: cheese produced; erzincan tulum; tulum cheese; dry matter ... See more keywords