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DOI: 10.2174/97898114323611200101 eISBN: 978-981-14-3236-1, 2020 ISBN: 978-981-14-3235-4
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For Books Celile Aylin Oluk, Oya Berkay Karaca , " Current Developments in Food and Nutrition Research ", Bentham Science Publishers (2020). https://doi.org/10.2174/97898114323611200101
Print ISBN978-981-14-3235-4
Online ISBN978-981-14-3236-1
Page: i-ii (1) Author: Celile Aylin Oluk and Oya Berkay Karaca DOI: 10.2174/9789811432361120010001
Page: iii-iv (2) Author: Celile Aylin Oluk and Oya Berkay Karaca DOI: 10.2174/9789811432361120010002
Page: 1-52 (52) Author: Natasha Mateva, Vesna Levkov, Sonja Srbinovska, Dushica Santa, Sandra Mojsova and Erhan Sulejmani* DOI: 10.2174/9789811432361120010003 PDF Price: $30
Page: 53-70 (18) Author: Slavko Mirecki* and Kirdar Seval Sevgi DOI: 10.2174/9789811432361120010004 PDF Price: $30
Page: 71-83 (13) Author: Jadranka Frece*, Deni Kostelac, Marija Vrdoljak, Iva Čanak, Željko Jakopović, Marko Jelić and Ksenija Markov DOI: 10.2174/9789811432361120010005 PDF Price: $30
Page: 84-129 (46) Author: Maria C. E. Ribeiro*, Débora P. Baptista, Mayara S. Queirós, Karina S. Chaves and Oya B. Karaca DOI: 10.2174/9789811432361120010006 PDF Price: $30
Page: 130-141 (12) Author: Mostafa Soltani* DOI: 10.2174/9789811432361120010007 PDF Price: $30
Page: 142-169 (28) Author: Nayil Dinkci* DOI: 10.2174/9789811432361120010008 PDF Price: $30
Page: 170-198 (29) Author: Selin Kalkan* and Evrim Gunes Altuntas DOI: 10.2174/9789811432361120010009 PDF Price: $30
Page: 199-230 (32) Author: Asli Çelikel*, Mutlu Buket Akin and Semra Gürbüz DOI: 10.2174/9789811432361120010010 PDF Price: $30
Page: 231-253 (23) Author: Mutlu Buket Akin* and Musa Serdar Akin DOI: 10.2174/9789811432361120010011 PDF Price: $30
Page: 254-276 (23) Author: Ebru Şenel* and Tuba Şanli DOI: 10.2174/9789811432361120010012 PDF Price: $30
Page: 277-306 (30) Author: Cem Karagözlü* and İlyas Erdem Tonguç DOI: 10.2174/9789811432361120010013 PDF Price: $30
Page: 307-336 (30) Author: Oya Berkay Karaca, Tansu Taspinar* and Mehmet Güven DOI: 10.2174/9789811432361120010014 PDF Price: $30
Page: 337-362 (26) Author: Zerrin Erginkaya*, Gözde Konuray and Mihriban Korukluoğlu DOI: 10.2174/9789811432361120010015 PDF Price: $30
Page: 363-372 (10) Author: Celile Aylin Oluk and Oya Berkay Karaca DOI: 10.2174/9789811432361120010016
This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products. [Series intro] Current Developments in Food and Nutrition Research is a reference series intended for a multidisciplinary readership (researchers, students, and general readers) interested in subjects ranging from food science and technology to nutritional biochemistry and gastronomy.
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