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Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening

Research article (International Journal of Dairy Technology, 2015) · cited 29× · AI/ML
academia openalex:W1943680731
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Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

Summary

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening is a scholarly article[1].

Key Facts

  • Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening's instance of is recorded as scholarly article[2].

References

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening. Retrieved May 24, 2026, from https://4ort.xyz/entity/changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d
MLA “Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d.
BibTeX @misc{4ortxyz_changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening}}, year = {2026}, url = {https://4ort.xyz/entity/changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening — https://4ort.xyz/entity/changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d (retrieved 2026-05-24)

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