Gastronomy and Culinary Art Department, Tourism Faculty, Gazi University, Ankara, Turkey
Food Process Department Milk and Products Technology Programme, Vocational School of High Education, Mehmet Akif Ersoy University, Burdur, Turkey
Copyright © 2014 Fügen Durlu-Özkaya, İlhan Gün et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
F. Durlu-Özkaya and İ. Gün, "Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine,"
Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 425-434. doi:
10.4236/fns.2014.54050.