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Araştırma Makalesi    |    Açık Erişim
Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi 2025, Cilt 9(3) 246-258

Investigation of Aroma and Chemical Properties of Matured Kashar Cheese Produced without Using Starter Culture

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Araştırma Makalesi Volume 2 Issue 1
Milk quality and food practices in dairy cattlefarming in the semi-arid region of Setif
Mansour Lynda-Maya, K Cheniti & K. Abbes
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Araştırma Makalesi Volume 2 Issue 1
Influence of Maceration and the Addition of Flavoring Enzyme on the Aromatic Profile of Red Wines from the Region of Central Northern Bulgaria
Dimitar Dimitrov, Tatyana Yoncheva & Vanyo Haygarov
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Araştırma Makalesi Volume 2 Issue 2
Fatty Acid Composition of Thigh Meat in Two Lines of Slow-Growing Chickens as Affected by the Access to Pasture
Teodora Popova, Evgeni Petkov, Maya Ignatova & Milos Lukic
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Araştırma Makalesi Volume 2 Issue 3
Comparison of the Fatty Acid Composition and Lipid Nutritional Indices of Meat in Two Lines of Slow-Growing Chickens and Their F1 Crosses
Teodora Popova, Maya Ignatova & Evgeni Petkov
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Araştırma Makalesi Volume 2 Issue 3
Aromatic Profile of Grapes from White and Red Varieties
Tatyana Yoncheva
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Araştırma Makalesi Volume 2 Issue 4
Crude Fat Analysis from Some Meat Products by Differential Scanning Calorimetry
Tamara Mihociu, Mioara Negoita & Alina Culetu
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Araştırma Makalesi Volume 2 Issue 4
Carcass and Meat Composition in F1 Crosses of Two Lines of Slow-Growing Chickens Reared in Conventional or Alternative System with Access to Pasture
Evgeni Petkov, Teodora Popova & Maya Ignatova
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Araştırma Makalesi Volume 2 Issue 4
Evaluation of the Hygienic Quality of Raw Milk at Different Levels of the Dairy Chain
Soumeya Kaouche-Adjlane
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Araştırma Makalesi Volume 2 Issue 4
Methods Assessment for a Sustainable Preparation of the Animal Fat Samples from Dairy Matrix for 1H-NMR Analysis Used to Check Dairy Products Conformity
Claudiu Daniel Utoiu, Fulvia Ancuța Manolache, Valentin Ionescu, Floarea Serbancea & Maria Cristina Todasca
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Araştırma Makalesi 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
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