Pen Academic Publishing
Journals • Publish with us • Publishing partnership • About Us • Türkçe
Research article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2020, Vol 4(2) 210-219

The Effects of Microbial Transglutaminase (MTG) Enzyme Usage on Sensory Properties of Hatay Cheese

Related Articles
Research article Volume 3 Issue 2
Optimization of Low-fat Butter Using Response Surface Methodology: Effect on Physicochemical Properties and Consumers' Acceptance
Dorra Salhi, Sarra Jrıbı, Sonia Boudiche, Souraya Kaabia & Hajer Debbabi
View article
Research article Volume 5 Issue 3
Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations
Yekta Gezginç & Özge İnanç
View article
Research article Volume 7 Issue 1
Evaluation the Effects of Chia Supplementation on Basisa Functional Properties
Wedad Muhammad Abu Manjil, Muna Abdulsalam Ilowefah & Hanen Bin Ismail
View article