1. Açık Erişim@BUU
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Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/29938
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dc.date.accessioned2022-12-18T11:27:09Z-
dc.date.available2022-12-18T11:27:09Z-
dc.date.issued2013-04-19-
dc.identifier.citationAydınol, P. ve Özcan, T. (2013). "The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese". International Journal of Dairy Technology, 66(4), 498-504.en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12060-
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12060-
dc.identifier.urihttp://hdl.handle.net/11452/29938-
dc.descriptionBu çalışma, Uludağ Üniversitesi Fen Bilimleri Enstitüsünde Tülay Özcan'ın danışmanlığında Pınar Aydınol tarafından yazılan "Farklı dumanlama tekniklerinin Füme Çerkez peynirinin özellikleri üzerine etkisi" adlı yüksek lisans tezine dayanılarak hazırlanmıştır.tr_TR
dc.description.abstractThe objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked Circassian cheese. The microbial counts of liquid smoked cheeses were found to be higher than naturally smoked cheeses. It can be concluded that although natural smoke inhibited the growth of micro-organisms more than liquid smoke application, benzo[a]pyrene, an indicator component for polycyclic aromatic hydrocarbons (PAH), was detected on the outer surface of naturally smoked cheeses. Therefore, liquid smoking could be used as an alternative method for smoked Circassian cheese production.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectCircassian cheeseen_US
dc.subjectSmokingen_US
dc.subjectPAHen_US
dc.subjectBenzo[a]pyreneen_US
dc.subjectFoodsen_US
dc.subjectWateren_US
dc.subjectSmokingen_US
dc.subjectPolycyclic aromatic-hydrocarbonsen_US
dc.titleThe effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheeseen_US
dc.typeArticleen_US
dc.identifier.wos000325360500006tr_TR
dc.identifier.scopus2-s2.0-84885174176tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage498tr_TR
dc.identifier.endpage504tr_TR
dc.identifier.volume66tr_TR
dc.identifier.issue4tr_TR
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.contributor.buuauthorAydınol, Pınar-
dc.contributor.buuauthorÖzcan, Tülay-
dc.contributor.researcheridAAG-8194-2021en_US
dc.relation.tezYüksek lisanstr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3en_US
dc.contributor.scopusid48361146600tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.subject.scopusBenzo(B)Fluoranthene; Risk Assessment; Polycyclic Aromatic Hydrocarbonsen_US
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