全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:A. Goncu , Z. Alpkent
来源:[J].International Dairy Journal(IF 2.333), 2004, Vol.15 (6), pp.771-776Elsevier
摘要:Abstract(#br)We examined the sensory and chemical properties during a 120-day ripening period of white pickled cheeses produced using kefir, yoghurt, or commercial cheese cultures as the starter. Starter culture type had a significant impact on acidity, pH, salt, and fat levels i...
作者:A. Goncu , Z. Alpkent
来源:[J].International Dairy Journal(IF 2.333), 2004, Vol.15 (6), pp.625-630Elsevier
摘要:Abstract(#br)Halloumi cheeses were produced in duplicate from pure ovine, caprine and bovine milks and the chemical, microbiological and sensory properties determined during ripening at 4 °C. Total solids, fat, protein, salt, total titratable acidity (SH), pH, ash, water-sol...
作者:A. Goncu , A. Karaman Akgul ...
来源:[J].Applied Financial Economics, 2012, Vol.22 (9), pp.723-732Taylor & Francis
摘要:The assumption of normality of asset returns is widely used in financial modelling, financial regulation on risks and capital and Value-at-Risk (VaR) modelling. As observed during times of stock market crashes or financial stress, extreme returns cannot be adequately modelle...
作者:A. Goncu , M. B. Patt
来源:[J].Theory & Psychology, 1999, Vol.9 (5), pp.718-720CrossRef

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