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Influence of brine concentration and ripening temperature on quality of sharri cheese

dc.contributor.authorMestani, Mergim
dc.contributor.authorRamadani, Xhavit
dc.contributor.authorGjergji, Tahire Maloku
dc.contributor.authorDizdarevic, Tarik
dc.contributor.authorMehmeti, Ibrahim
dc.date.accessioned2018-05-02T13:30:03Z
dc.date.available2018-05-02T13:30:03Z
dc.date.created2018-03-08T17:03:07Z
dc.date.issued2017
dc.identifier.citationInternational Journal of Dairy Science. 2017, 12 (5), 310-317.nb_NO
dc.identifier.issn1811-9743
dc.identifier.urihttp://hdl.handle.net/11250/2496804
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleInfluence of brine concentration and ripening temperature on quality of sharri cheesenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersion
dc.source.pagenumber310-317nb_NO
dc.source.volume12nb_NO
dc.source.journalInternational Journal of Dairy Sciencenb_NO
dc.source.issue5nb_NO
dc.identifier.doi10.3923/ijds.2017.310.317
dc.identifier.cristin1571570
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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