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FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ

Yıl 2023, Cilt: 48 Sayı: 3, 587 - 601, 16.06.2023

Bengisu Toplu Hatice Sıçramaz Zehra Ayhan

https://doi.org/10.15237/gida.GD23032

Öz

Bu çalışmada ambalajsız olarak satışa sunulan ve yöresel bir peynir çeşidi olan Hatay peynirinde uygun ambalaj malzemesi ve teknolojilerinin kullanımı ile daha kaliteli ve uzun raf ömrüne sahip bir ürün elde edilmesi hedeflenmiştir. Bu nedenle dilimlenmiş peynir örnekleri modifiye atmosfer (%50 CO2 ve %50 N2), hava (%21 O2 ve %79 N2) ve vakum altında üç farklı geçirgenlikte ambalaj malzemeleri (Koekstrude PA/PE, OPET/OPA/CPP ve PP/PA/EVOH/PE) ile ambalajlanmış ve 4°C’de 60 gün süreyle depolanmıştır. Depolama süresince tepe boşluğu gaz oranları (%O2 ve CO2), fizikokimyasal ve duyusal analizler yapılmıştır. Depolama süresince ambalajlı uygulamalarda ürün beyazlığı ve tekstür daha iyi korunmuş, duyusal nitelikler kabul edilebilir bulunmuştur. Tüm uygulamaların titrasyon asitliği ve TBARS değerleri artmış ve pH değerleri azalmıştır. Ancak depolama boyunca en iyi sonuçlar gaz geçirgenliği en düşük olan PP/PA/EVOH/PE’de vakum uygulamasında ve yüksek karbondioksitli MAP uygulamalarında alınmıştır. Sonuç olarak, ambalajsız üründe raf ömrü 5 gün, ambalajlı peynirlerde raf ömrü 60 gün olarak önerilmektedir.

Anahtar Kelimeler

ambalaj materyali Hatay peyniri modifiye atmosfer paketleme (MAP)

Destekleyen Kurum

Mustafa Kemal Üniversitesi

Proje Numarası

9164

Teşekkür

Çalışmaya katkılarından dolayı Güneş Süt Ürünleri İşletmesi’ne (Antakya, Hatay) ve ambalaj malzemelerinin temin edildiği Apack Ambalaj Makine Sanayi ve Tic. Ltd. Şti. (İstanbul) teşekkür ederiz.

Kaynakça

  • AOAC. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA.
  • Atallah, A. A., El-Deeb, A. M., & Mohamed, E. N. (2021). Shelf-life of Domiati cheese under modified atmosphere packaging. Journal of Dairy Science, 104(8), 8568–8581. https://doi.org/ 10.3168/jds.2020-19956
  • Ayhan, Z. (2022). Food Packaging. In R. E. Anlı & P. Şanlıbaba (Eds.), Food: Science, Technology and Engineering (1st ed., pp. 323–354). Nobel Akademik Yayıncılık.
  • Çayır, M. S., & Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay köy peynirlerinin bazı kalite özellikleri. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 39(9), 27–34.
  • Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I. N., & Kontominas, M. G. (2008). Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging. LWT - Food Science and Technology, 41(2), 284–294. https://doi.org/ 10.1016/j.lwt.2007.02.014
  • Eliot, S. C., Vuillemard, J. C., & Emond, J. P. (1998). Stability of shredded Mozzarella cheese under modified atmospheres. Journal of Food Science, 63(6), 1075–1080. https://doi.org/ 10.1111/j.1365-2621.1998.tb15858.x
  • Erkan, M. E., & Aksu, H. (2006). Modifiye atmosfer paketleme tekniğinin dilimlenmiş taze kaşar peynirinin mikrobiyolojik ve duyusal özellikleri üzerine etkisi. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 32(1), 57–68.
  • Favati, F., Galgano, F., & Pace, A. M. (2007). Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere. LWT - Food Science and Technology, 40(3), 480–488. https://doi.org/10.1016/j.lwt.2005.12.001
  • Fedio, W. M., Macleod, A., & Ozimek, L. (1994). The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissenschaft, 49, 622–629.
  • Garabal, J. I., Rodríguez-Alonso, P., Franco, D., & Centeno, J. A. (2010). Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow’s milk cheeses: Effects of storage under vacuum and different modified atmospheres. Journal of Dairy Science, 93(5), 1868–1881. https://doi.org/ 10.3168/jds.2009-2749
  • Gonzalez-Fandos, E., Sanz, S., & Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology, 17(4), 407–414. https://doi.org/ 10.1006/fmic.2000.0338
  • Gunasekaran, S., & Ak, M. M. (2002). Cheese Rheology and Texture (1st ed.). CRC Press. https://doi.org/10.1201/9781420031942
  • Hotchkiss, J. H., Werner, B. G., & Lee, E. Y. C. (2006). Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 5(4), 158–168. https://doi.org/ 10.1111/j.1541-4337.2006.00008.x
  • Jafarzadeh, S., Salehabadi, A., Mohammadi Nafchi, A., Oladzadabbasabadi, N., & Jafari, S. M. (2021). Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties. Trends in Food Science & Technology, 116, 218–231. https://doi.org/10.1016/j.tifs.2021.07.021
  • Judd, D. B., & Wyszecki, G. (1975). Color in business, science, and industry (3rd ed.). Wiley-Interscience.
  • Juric, M., Bertelsen, G., Mortensen, G., & Petersen, M. A. (2003). Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses. International Dairy Journal, 13(2–3), 239–249. https://doi.org/ 10.1016/S0958-6946(02)00156-5
  • King, R. L. (1962). Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model Systems. Journal of Dairy Science, 45, 1165–1171.
  • Kristensen, D., Orlien, V., Mortensen, G., Brockhoff, P., & Skibsted, L. H. (2000). Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere. International Dairy Journal, 10(1–2), 95–103. https://doi.org/ 10.1016/S0958-6946(00)00028-5
  • Lee, D. S., Yam, K. L., & Piergiovanni, L. (2008). Food Packaging Science and Technology. CRC Press. https://doi.org/10.1201/9781439894071
  • Li, W., Li, L., Zhang, H., Yuan, M., & Qin, Y. (2018). Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese. Journal of Food Processing and Preservation, 42(1), e13362. https://doi.org/10.1111/jfpp.13362
  • Maniar, A. B., Marcy, J. E., Bishop, J. R., & Duncan, S. E. (1994). Modified Atmosphere Packaging to Maintain Direct-Set Cottage Cheese Quality. Journal of Food Science, 59(6), 1305–1308. https://doi.org/10.1111/j.1365-2621.1994.tb14701.x
  • Morris, B. (2016). The Science and Technology of Flexible Packaging. Elsevier Science. https://doi.org/10.1016/C2013-0-00506-3
  • Papaioannou, G., Chouliara, I., Karatapanis, A. E., Kontominas, M. G., & Savvaidis, I. N. (2007). Shelf-life of a Greek whey cheese under modified atmosphere packaging. International Dairy Journal, 17(4), 358–364. https://doi.org/10.1016/ j.idairyj.2006.04.001
  • Pettersen, M. K., Eie, T., & Nilsson, A. (2005). Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light. International Dairy Journal, 15(4), 355–362. https://doi.org/https://doi.org/10.1016/j.idairyj.2004.08.006
  • Pikul, J., Leszczynski, D. E., & Kummerow, F. A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37(5), 1309–1313. https://doi.org/10.1021/ jf00089a022
  • Pintado, M. E., & Malcata, F. X. (2000). The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese. Journal of Food Processing and Preservation, 24(2), 107–124. https://doi.org/ 10.1111/j.1745-4549.2000.tb00408.x
  • Piscopo, A., Zappia, A., de Bruno, A., & Poiana, M. (2015). Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions. Journal of Dairy Research, 82(4), 499–505. https://doi.org/10.1017/ S0022029915000539
  • Piscopo, A., Zappia, A., De Bruno, A., Pozzo, S., Limbo, S., Piergiovanni, L., & Poiana, M. (2019). Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese. Food Packaging and Shelf Life, 21, 100351. https://doi.org/10.1016/j.fpsl.2019.100351
  • Rodriguez-Aguilera, R., Oliveira, J. C., Montanez, J. C., & Mahajan, P. V. (2011). Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature. LWT - Food Science and Technology, 44(1), 337–342.
  • Romani, S., Sacchetti, G., Pittia, P., Pinnavaia, G. G., & Dalla Rosa, M. (2002). Physical, chemical, textural and sensorial changes of portioned Parmigiano Reggiano cheese packed under different conditions. Food Science and Technology International, 8(4), 203–211. https://doi.org/ 10.1106/108201302028118
  • Silva, S. F., Rocha, R. S., Esmerino, E. A., Pimentel, T. C., Gomes da Cruz, A., & Rodrigues Anjos, C. A. (2021). Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese. Food Bioscience, 43, 101338. https://doi.org/10.1016/j.fbio.2021.101338
  • Trobetas, A., Badeka, A., & Kontominas, M. G. (2008). Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres. International Dairy Journal, 18(12), 1133–1139. https://doi.org/10.1016/ j.idairyj.2008.06.002
  • Wolf, I. V., Meinardi, C. A., & Zalazar, C. A. (2009). Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases. Protein & Peptide Letters, 16(10), 1235–1243. https://doi.org/10.2174/ 092986609789071289

THE EFFECTS OF DIFFERENT PACKAGING MATERIALS AND VACUUM/MODIFIED ATMOSPHERE PACKGING METHODS ON THE QUALITY AND SHELF LIFE OF SLICED HATAY CHEESE

Yıl 2023, Cilt: 48 Sayı: 3, 587 - 601, 16.06.2023

Bengisu Toplu Hatice Sıçramaz Zehra Ayhan

https://doi.org/10.15237/gida.GD23032

Öz

The aim of this study is to determine quality and shelf life for a regional unpackaged Hatay cheese by the use of appropriate packaging materials and technologies. The sliced cheese was packaged under a modified atmosphere (50% CO2 and 50% N2), air (21% O2 and 79% N2) and vacuum using three different packaging materials with different permeabilities (Coextruded PA/PE, OPET/OPA/CPP and PP/PA/EVOH/PE) and stored at 4°C for 60 days. Headspace gas concentration (O2 and CO2 %), physicochemical and sensory analysis were performed during storage. Whiteness and texture of packaged cheese were preserved better than unpackaged product, and were sensorially acceptable during entire storage. Titratable acidity and TBARS increased and pH decreased at all applications during storage. However, the best results were obtained for PP/PA/EVOH/PE with the lowest gas permeability under vacuum and high carbon dioxide-MAP applications. The shelf life of unpackaged and packaged product was 5 days and 60 days, respectively.

Anahtar Kelimeler

packaging material Hatay cheese modified atmosphere packaging (MAP)

Proje Numarası

9164

Kaynakça

  • AOAC. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA.
  • Atallah, A. A., El-Deeb, A. M., & Mohamed, E. N. (2021). Shelf-life of Domiati cheese under modified atmosphere packaging. Journal of Dairy Science, 104(8), 8568–8581. https://doi.org/ 10.3168/jds.2020-19956
  • Ayhan, Z. (2022). Food Packaging. In R. E. Anlı & P. Şanlıbaba (Eds.), Food: Science, Technology and Engineering (1st ed., pp. 323–354). Nobel Akademik Yayıncılık.
  • Çayır, M. S., & Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay köy peynirlerinin bazı kalite özellikleri. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 39(9), 27–34.
  • Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I. N., & Kontominas, M. G. (2008). Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging. LWT - Food Science and Technology, 41(2), 284–294. https://doi.org/ 10.1016/j.lwt.2007.02.014
  • Eliot, S. C., Vuillemard, J. C., & Emond, J. P. (1998). Stability of shredded Mozzarella cheese under modified atmospheres. Journal of Food Science, 63(6), 1075–1080. https://doi.org/ 10.1111/j.1365-2621.1998.tb15858.x
  • Erkan, M. E., & Aksu, H. (2006). Modifiye atmosfer paketleme tekniğinin dilimlenmiş taze kaşar peynirinin mikrobiyolojik ve duyusal özellikleri üzerine etkisi. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 32(1), 57–68.
  • Favati, F., Galgano, F., & Pace, A. M. (2007). Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere. LWT - Food Science and Technology, 40(3), 480–488. https://doi.org/10.1016/j.lwt.2005.12.001
  • Fedio, W. M., Macleod, A., & Ozimek, L. (1994). The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissenschaft, 49, 622–629.
  • Garabal, J. I., Rodríguez-Alonso, P., Franco, D., & Centeno, J. A. (2010). Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow’s milk cheeses: Effects of storage under vacuum and different modified atmospheres. Journal of Dairy Science, 93(5), 1868–1881. https://doi.org/ 10.3168/jds.2009-2749
  • Gonzalez-Fandos, E., Sanz, S., & Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology, 17(4), 407–414. https://doi.org/ 10.1006/fmic.2000.0338
  • Gunasekaran, S., & Ak, M. M. (2002). Cheese Rheology and Texture (1st ed.). CRC Press. https://doi.org/10.1201/9781420031942
  • Hotchkiss, J. H., Werner, B. G., & Lee, E. Y. C. (2006). Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 5(4), 158–168. https://doi.org/ 10.1111/j.1541-4337.2006.00008.x
  • Jafarzadeh, S., Salehabadi, A., Mohammadi Nafchi, A., Oladzadabbasabadi, N., & Jafari, S. M. (2021). Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties. Trends in Food Science & Technology, 116, 218–231. https://doi.org/10.1016/j.tifs.2021.07.021
  • Judd, D. B., & Wyszecki, G. (1975). Color in business, science, and industry (3rd ed.). Wiley-Interscience.
  • Juric, M., Bertelsen, G., Mortensen, G., & Petersen, M. A. (2003). Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses. International Dairy Journal, 13(2–3), 239–249. https://doi.org/ 10.1016/S0958-6946(02)00156-5
  • King, R. L. (1962). Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model Systems. Journal of Dairy Science, 45, 1165–1171.
  • Kristensen, D., Orlien, V., Mortensen, G., Brockhoff, P., & Skibsted, L. H. (2000). Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere. International Dairy Journal, 10(1–2), 95–103. https://doi.org/ 10.1016/S0958-6946(00)00028-5
  • Lee, D. S., Yam, K. L., & Piergiovanni, L. (2008). Food Packaging Science and Technology. CRC Press. https://doi.org/10.1201/9781439894071
  • Li, W., Li, L., Zhang, H., Yuan, M., & Qin, Y. (2018). Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese. Journal of Food Processing and Preservation, 42(1), e13362. https://doi.org/10.1111/jfpp.13362
  • Maniar, A. B., Marcy, J. E., Bishop, J. R., & Duncan, S. E. (1994). Modified Atmosphere Packaging to Maintain Direct-Set Cottage Cheese Quality. Journal of Food Science, 59(6), 1305–1308. https://doi.org/10.1111/j.1365-2621.1994.tb14701.x
  • Morris, B. (2016). The Science and Technology of Flexible Packaging. Elsevier Science. https://doi.org/10.1016/C2013-0-00506-3
  • Papaioannou, G., Chouliara, I., Karatapanis, A. E., Kontominas, M. G., & Savvaidis, I. N. (2007). Shelf-life of a Greek whey cheese under modified atmosphere packaging. International Dairy Journal, 17(4), 358–364. https://doi.org/10.1016/ j.idairyj.2006.04.001
  • Pettersen, M. K., Eie, T., & Nilsson, A. (2005). Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light. International Dairy Journal, 15(4), 355–362. https://doi.org/https://doi.org/10.1016/j.idairyj.2004.08.006
  • Pikul, J., Leszczynski, D. E., & Kummerow, F. A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37(5), 1309–1313. https://doi.org/10.1021/ jf00089a022
  • Pintado, M. E., & Malcata, F. X. (2000). The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese. Journal of Food Processing and Preservation, 24(2), 107–124. https://doi.org/ 10.1111/j.1745-4549.2000.tb00408.x
  • Piscopo, A., Zappia, A., de Bruno, A., & Poiana, M. (2015). Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions. Journal of Dairy Research, 82(4), 499–505. https://doi.org/10.1017/ S0022029915000539
  • Piscopo, A., Zappia, A., De Bruno, A., Pozzo, S., Limbo, S., Piergiovanni, L., & Poiana, M. (2019). Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese. Food Packaging and Shelf Life, 21, 100351. https://doi.org/10.1016/j.fpsl.2019.100351
  • Rodriguez-Aguilera, R., Oliveira, J. C., Montanez, J. C., & Mahajan, P. V. (2011). Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature. LWT - Food Science and Technology, 44(1), 337–342.
  • Romani, S., Sacchetti, G., Pittia, P., Pinnavaia, G. G., & Dalla Rosa, M. (2002). Physical, chemical, textural and sensorial changes of portioned Parmigiano Reggiano cheese packed under different conditions. Food Science and Technology International, 8(4), 203–211. https://doi.org/ 10.1106/108201302028118
  • Silva, S. F., Rocha, R. S., Esmerino, E. A., Pimentel, T. C., Gomes da Cruz, A., & Rodrigues Anjos, C. A. (2021). Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese. Food Bioscience, 43, 101338. https://doi.org/10.1016/j.fbio.2021.101338
  • Trobetas, A., Badeka, A., & Kontominas, M. G. (2008). Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres. International Dairy Journal, 18(12), 1133–1139. https://doi.org/10.1016/ j.idairyj.2008.06.002
  • Wolf, I. V., Meinardi, C. A., & Zalazar, C. A. (2009). Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases. Protein & Peptide Letters, 16(10), 1235–1243. https://doi.org/10.2174/ 092986609789071289
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Bengisu Toplu 0009-0009-3578-833X

Hatice Sıçramaz 0000-0002-5943-9566

Zehra Ayhan 0000-0001-9114-4445

Proje Numarası 9164
Erken Görünüm Tarihi 4 Nisan 2023
Yayımlanma Tarihi 16 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 3

Kaynak Göster

APA Toplu, B., Sıçramaz, H., & Ayhan, Z. (2023). FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ. Gıda, 48(3), 587-601. https://doi.org/10.15237/gida.GD23032
AMA Toplu B, Sıçramaz H, Ayhan Z. FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ. GIDA. Haziran 2023;48(3):587-601. doi:10.15237/gida.GD23032
Chicago Toplu, Bengisu, Hatice Sıçramaz, ve Zehra Ayhan. “FARKLI AMBALAJ MATERYALLERİ Ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ”. Gıda 48, sy. 3 (Haziran 2023): 587-601. https://doi.org/10.15237/gida.GD23032.
EndNote Toplu B, Sıçramaz H, Ayhan Z (01 Haziran 2023) FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ. Gıda 48 3 587–601.
IEEE B. Toplu, H. Sıçramaz, ve Z. Ayhan, “FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ”, GIDA, c. 48, sy. 3, ss. 587–601, 2023, doi: 10.15237/gida.GD23032.
ISNAD Toplu, Bengisu vd. “FARKLI AMBALAJ MATERYALLERİ Ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ”. Gıda 48/3 (Haziran 2023), 587-601. https://doi.org/10.15237/gida.GD23032.
JAMA Toplu B, Sıçramaz H, Ayhan Z. FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ. GIDA. 2023;48:587–601.
MLA Toplu, Bengisu vd. “FARKLI AMBALAJ MATERYALLERİ Ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ”. Gıda, c. 48, sy. 3, 2023, ss. 587-01, doi:10.15237/gida.GD23032.
Vancouver Toplu B, Sıçramaz H, Ayhan Z. FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ. GIDA. 2023;48(3):587-601.
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