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Limon, Mandalina ve Portakal Kabuk Esansiyel Yağlarıyla Üretilen Dondurmaların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Etkileri

Year 2019, Volume: 12 Issue: 1, 62 - 70, 31.03.2019
https://doi.org/10.30607/kvj.499415

Abstract

Bu çalışmada farklı
oranlarda (%0.1, %0.3, %0.5) limon (L), mandalina (M) ve portakal (P)
kabuklarından elde edilen esansiyel yağlarla üretilen dondurmaların bazı
fizikokimyasal, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. En
yüksek kuru madde miktarı 39.36% ile %0,5 oranında limon kabuk esansiyel yağı
içeren P3 örneğinde saptanmıştır. Örneklerin pH ve % asitlik değerlerinin ise
sırasıyla; 6.36-6.45 ve 0.22-0.27 arasında değiştiği belirlenmiştir. Araştırma
sonucunda en düşük toplam aerobik mezofilik bakteri (3.80 log kob/g),
psikrofilik bakteri (4.01 log kob/g) maya küf (3.71 log kob/g) ve Pseudomonas spp. (2.04 log kob/g) sayılarıyla
P3 dondurma örneğinde tespit edilmiştir. Dondurma
örneklerinin hiçbirinde toplam koliform grup bakteri, Salmonella spp., Staphylococcus
aureus, Escherichia coli ve Listeria monocytogenes türü bakteri gelişimi
tespit edilmemiştir. Duyusal değerlendirme sonucunda en çok beğenilen
örnek P3 olmuşken, kontrol örneği ise en az tercih edilen örnek olduğu tespit
edilmiştir.

References

  • Akarca G, Çağlar A, Tomar O. The effects spicing on quality of mozzarella cheese. Mljekarstvo. 2016; 66 (2): 112-121.
  • Akarca G, Kuyucuoğlu Y. Studies on the microbiological quality of ice cream sold in Afyonkarahisar city. Afyon Kocatepe University Journal of Science. 2009; 8(1): 91-104.
  • Aloisi AM, Ceccarelli I, Masi F, Scaramuzzino A. Effects of the essential oil from Citrus lemon in male and female rats exposed to a persistent painful stimulation. Behav. Brain Res. 2002; 136: 127-135.
  • Ammada F, Moumena O, Gasem A, Othmane S, Hisashi KN, Zebib B, Merah O. The potency of lemon (Citrus limon L.) essential oil to control some fungal diseases of grapevine wood. Comptes Rendus Biologies. 2018; 341(2): 97-101.
  • Anonymous. Conseil de l’Europe. Pharmacopée Européenne 1. Maisonneuve S.A. 1996; Editions: Sainte Ruffine,
  • Anonymous. Food Technology. Making Sensory Controls. T. C. Ministry of Education. 2012 Ankara, Turkey.
  • Anonymous. Turkish Food Codex Communiqué on Microbiological Criteria, 28157, Food safety criteria, 1.1.18 Ice Cream and Milk Ice. 2011; Ministry of Food and Agriculture, Ankara, Turkey.
  • AOAC. Official methods of analysis (20th ed.). Washington, DC: Association of Analytical Chemists, 2016.
  • Arbuckle WS. Ice cream, 5 th edition Springer science and business media, 2011.
  • Azadi B, Nichavar B, Amin G. Volatile constituent of the peel and leaf of Citrus aurantium L. cultivated in the north of Iran. Journal of Pharmaceutical & Health Sciences. 2012; 1(3): 37-41.
  • Bampidis VA, Robinson PH. Citrus by-products as ruminant feeds: a review. Anim. Feed Sci. Technol.2006; 128: 175-217.
  • Baratta MT, Dorman HD, Deans SG, Figueiredo AC, Barroso JG, Ruberto G. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and fragrance journal. 1998; 13(4): 235-244.
  • Bostan K, Akın B. A investigation on the Microbiological Quality of Industrial Ice Cream Turk J Vet Anim Sci. 2002; 26: 623-629.
  • Çınar E. Investigation of some microbiological characteristics of plain and strawberry ice creams for sale in Tekirdağ province. Msc. Thesis. Çukurova Uni. Graduate School of Natural and Applied Sciences, Adana, Turkey, 2010.
  • Clark C. The Science of Ice Cream. RSC publishing, London,2012.
  • Corvitto A. The secrets of ice cream = los secretos del helado ice cream without secrets = El helado sin secretos 2“ ed.. Sant Cugat del Valles, Vilbo. Spain, 2011.
  • Coşkun F. Determination of Fecal Contamination in Plain and Strawberry Ice Cream Sold in Tekirdag Province. Journal of Tekirdag Agricultures. 2005; 2 (2): 25.
  • Çubukçı S. Microbiological quality of ice cream in Erzurum province. Msc.Thesis. Atatürk Uni. Institute of Health Sciences, Erzurum, Turkey, 2016.
  • Di Vaio C, Grazianib G, Gasparib A, Scaglione G, Nocerino S, Ritieni A, Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars, Sci. Hortic. 2010; 126: 50-55.
  • Erol İ, Küplülü Ö, Sırıken B, Çelik TH. Determination of Microbiological Quality of Ice Cream in Various patisserie in Ankara Tr. J. of Veterinary and Animal Sciences, 1998; 22: 345-352.
  • Goff HD, Hartel RW. Ice cream, Vol. 6, Springer, 2013.
  • IARC. International Agency for Research on Cancer. D-limonene. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 56, Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC, Lyon, France. 1993; pp. 135-162.
  • ISO. International Standard Organization. 11290-1:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 1: Detection method. 2017b.
  • ISO. International Standard Organization. 11290-2:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 2: Enumeration method. 2017c.
  • ISO. International Standard Organization. 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry. 2010.
  • ISO. International Standard Organization. 16649-1:2001 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 2001.
  • ISO. International Standard Organization. 16649-3:2015 Microbiology of the food chain - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide. 2015.
  • ISO. International Standard Organization. 21527-1:2008 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds. Part 1: Colony count technique in products with water activity greater than 0,95. 2008.
  • ISO. International Standard Organization. 4832 General Guidance fort the Enumeration of Coliforms Colony Count Technique. 1991a.
  • ISO. International Standard Organization. 4833-2:2013 Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 2: Colony count at 30°C by the surface plating technique. 2013.
  • ISO. International Standard Organization. 6579-1:2017 Horizontal method for the detection, enumeration and serotyping of Salmonella. 2017a.
  • ISO. International Standard Organization. 6888-1 Hortizonal Method for the Enumeration of Cogulase- positive StaphlococciTechnique using Braid Parker Agar Medium. 4-4411; 1991b.
  • Keskin Y, Baskaya R, Özyaral O, Kıyan P. Microbiological Investigation of Plain Ice Cream. Turk Mikrobiyol Cem Derg. 2007; 37(1): 51-58.
  • Korel F, Ömeroğlu S, Tan G. Evaluation of the Quality of the Packaged and Unpacked Ice Cream sold in the Manisa Province Market. Harran Uni. Journal of the agriculture. 2005; 9(2): 11-18.
  • Lidianne MLC, Antonia ACA, Rizanngela LMF, Gilberto SC, Geane FS, Glaucio BS, Chistiane MF, Rivelilson MF. Antioxidant and antinociceptive effects of Citrus limon essential oil in mice, J. Biomed. Biotechnol. 2011; 2-8.
  • Lota ML, Serra DR, Tomi F, Csanova J. Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco. Biochemical Systematics and Ecology. 2000; 28(1): 61-78.
  • Macit E, Çağlar A, Bakırcı İ. Possibilities of using some spice essential oils in ice cream production. Alınteri Journal of Agricultural Sciences. 2017; 32(2): 63-68.
  • Manoharan P, Ramasamy D. Physico-chemical, microbial and sensory analysis of Aloe Vera (Pulp) ice cream with natural colour in different artificial sweeteners Indian J. Fundam. Appl. Life Sci. 2013; 3: 106-113.
  • Marshall RT, Goff HD, Hartel RW. Ice Cream. Springer science and business media, 2012.
  • Mukan M, Evliya B. Evaluation of microbiological qualities of plain-cream ice cream offered in Adana market in terms of consumer health. Food. 2002; 27(6): 489-496.
  • Öksüztepe G, Patır B, İlhak İO, Şeker P. Microbiological and chemical quality of fruit and flavored ice cream served in Elazığ. F.Ü. Sağ. Bil. Vet. Derg. 2005; 21: 71-78.
  • Önoğur AT, Elmacı Y. Sensory Evaluation in Foods. Sidaş Printing. İzmir, Turkey, 2012.
  • Patır B, Öksüztepe G, İlhak İO, Bozkurt P. Microbiological and chemical quality of creamy (plain) ice creams served in Elazığ. F.Ü. Sağ. Bil. Vet. Derg. 2004; 20(1): 23-28.
  • Sagdic O, Ozturk I, Cankurt H, Tornuk F. Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology. 2012; 5(8): 2964-2971.
  • Sarrou E, Chatzopoulou P, Dimassi-Theriou K, Therios I. Volatile constituents and antioxidant activity of peel, flowers and leaf oils of Citrus aurantium L. growing in Greece Molecules. 2013; 18(9): 10639-10647.
  • Singh P, Shukla R, Prakash B, Kumar A, Singh S, Mishra PK, Dubey NK. Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene. Food Chem. Toxicol. 2010; 48: 1734-1740.
  • Tekinşen OC. Dairy Products Technology. 3.ed. Selçuk University Press Konya, Turkey. 2000.
  • Uraz G, Beytaş FB, Danacıoğlu N. Hygienic quality of ice creams for sale in bakeries in different districts of Ankara. Harran Uni. Journal of the agriculture. 2001; 5(1-2): 71-77.
  • Yücel N, Çıtak S. A study on the presence of some microorganisms in ice cream samples. Turkish Bulletin of Hygiene and Experimental Biology. 2000; 57: 165-170.

Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties

Year 2019, Volume: 12 Issue: 1, 62 - 70, 31.03.2019
https://doi.org/10.30607/kvj.499415

Abstract

In this study, some physicochemical, microbiological and sensorial properties of ice cream produced with essential oils obtained from lemon (L), mandarin (M), and orange (P) peels at different ratios (0.1%, 0.3%, and 0.5%) were investigated. The highest amount of dry matter was determined in sample P3 which contains 0.5% lemon peel essential oil as 39.36%. The pH and % acidity values of the samples were found to vary between 6.36-6.45 and 0.22-0.27, respectively. At the end of the study, the lowest total aerobic mesophilic bacteria (3.80 log CFU/g), psychrophilic bacteria (4.01 log CFU/g), yeast and mold (3.71 log CFU/g) and Pseudomonas spp. (2.04 log CFU/g) counts were determined in ice cream sample P3. The total coliform group bacteria, Salmonella spp., Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were not detected in any of the ice cream samples. As a result of the sensory evaluation, it was determined that the most admired sample was P3 and the least preferred sample was the control sample.

References

  • Akarca G, Çağlar A, Tomar O. The effects spicing on quality of mozzarella cheese. Mljekarstvo. 2016; 66 (2): 112-121.
  • Akarca G, Kuyucuoğlu Y. Studies on the microbiological quality of ice cream sold in Afyonkarahisar city. Afyon Kocatepe University Journal of Science. 2009; 8(1): 91-104.
  • Aloisi AM, Ceccarelli I, Masi F, Scaramuzzino A. Effects of the essential oil from Citrus lemon in male and female rats exposed to a persistent painful stimulation. Behav. Brain Res. 2002; 136: 127-135.
  • Ammada F, Moumena O, Gasem A, Othmane S, Hisashi KN, Zebib B, Merah O. The potency of lemon (Citrus limon L.) essential oil to control some fungal diseases of grapevine wood. Comptes Rendus Biologies. 2018; 341(2): 97-101.
  • Anonymous. Conseil de l’Europe. Pharmacopée Européenne 1. Maisonneuve S.A. 1996; Editions: Sainte Ruffine,
  • Anonymous. Food Technology. Making Sensory Controls. T. C. Ministry of Education. 2012 Ankara, Turkey.
  • Anonymous. Turkish Food Codex Communiqué on Microbiological Criteria, 28157, Food safety criteria, 1.1.18 Ice Cream and Milk Ice. 2011; Ministry of Food and Agriculture, Ankara, Turkey.
  • AOAC. Official methods of analysis (20th ed.). Washington, DC: Association of Analytical Chemists, 2016.
  • Arbuckle WS. Ice cream, 5 th edition Springer science and business media, 2011.
  • Azadi B, Nichavar B, Amin G. Volatile constituent of the peel and leaf of Citrus aurantium L. cultivated in the north of Iran. Journal of Pharmaceutical & Health Sciences. 2012; 1(3): 37-41.
  • Bampidis VA, Robinson PH. Citrus by-products as ruminant feeds: a review. Anim. Feed Sci. Technol.2006; 128: 175-217.
  • Baratta MT, Dorman HD, Deans SG, Figueiredo AC, Barroso JG, Ruberto G. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and fragrance journal. 1998; 13(4): 235-244.
  • Bostan K, Akın B. A investigation on the Microbiological Quality of Industrial Ice Cream Turk J Vet Anim Sci. 2002; 26: 623-629.
  • Çınar E. Investigation of some microbiological characteristics of plain and strawberry ice creams for sale in Tekirdağ province. Msc. Thesis. Çukurova Uni. Graduate School of Natural and Applied Sciences, Adana, Turkey, 2010.
  • Clark C. The Science of Ice Cream. RSC publishing, London,2012.
  • Corvitto A. The secrets of ice cream = los secretos del helado ice cream without secrets = El helado sin secretos 2“ ed.. Sant Cugat del Valles, Vilbo. Spain, 2011.
  • Coşkun F. Determination of Fecal Contamination in Plain and Strawberry Ice Cream Sold in Tekirdag Province. Journal of Tekirdag Agricultures. 2005; 2 (2): 25.
  • Çubukçı S. Microbiological quality of ice cream in Erzurum province. Msc.Thesis. Atatürk Uni. Institute of Health Sciences, Erzurum, Turkey, 2016.
  • Di Vaio C, Grazianib G, Gasparib A, Scaglione G, Nocerino S, Ritieni A, Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars, Sci. Hortic. 2010; 126: 50-55.
  • Erol İ, Küplülü Ö, Sırıken B, Çelik TH. Determination of Microbiological Quality of Ice Cream in Various patisserie in Ankara Tr. J. of Veterinary and Animal Sciences, 1998; 22: 345-352.
  • Goff HD, Hartel RW. Ice cream, Vol. 6, Springer, 2013.
  • IARC. International Agency for Research on Cancer. D-limonene. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 56, Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC, Lyon, France. 1993; pp. 135-162.
  • ISO. International Standard Organization. 11290-1:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 1: Detection method. 2017b.
  • ISO. International Standard Organization. 11290-2:2017 Microbiology of the food chain, Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 2: Enumeration method. 2017c.
  • ISO. International Standard Organization. 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry. 2010.
  • ISO. International Standard Organization. 16649-1:2001 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. 2001.
  • ISO. International Standard Organization. 16649-3:2015 Microbiology of the food chain - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 3: Detection and most probable number technique using 5-bromo-4-chloro-3-indolyl-ß-D-glucuronide. 2015.
  • ISO. International Standard Organization. 21527-1:2008 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds. Part 1: Colony count technique in products with water activity greater than 0,95. 2008.
  • ISO. International Standard Organization. 4832 General Guidance fort the Enumeration of Coliforms Colony Count Technique. 1991a.
  • ISO. International Standard Organization. 4833-2:2013 Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 2: Colony count at 30°C by the surface plating technique. 2013.
  • ISO. International Standard Organization. 6579-1:2017 Horizontal method for the detection, enumeration and serotyping of Salmonella. 2017a.
  • ISO. International Standard Organization. 6888-1 Hortizonal Method for the Enumeration of Cogulase- positive StaphlococciTechnique using Braid Parker Agar Medium. 4-4411; 1991b.
  • Keskin Y, Baskaya R, Özyaral O, Kıyan P. Microbiological Investigation of Plain Ice Cream. Turk Mikrobiyol Cem Derg. 2007; 37(1): 51-58.
  • Korel F, Ömeroğlu S, Tan G. Evaluation of the Quality of the Packaged and Unpacked Ice Cream sold in the Manisa Province Market. Harran Uni. Journal of the agriculture. 2005; 9(2): 11-18.
  • Lidianne MLC, Antonia ACA, Rizanngela LMF, Gilberto SC, Geane FS, Glaucio BS, Chistiane MF, Rivelilson MF. Antioxidant and antinociceptive effects of Citrus limon essential oil in mice, J. Biomed. Biotechnol. 2011; 2-8.
  • Lota ML, Serra DR, Tomi F, Csanova J. Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco. Biochemical Systematics and Ecology. 2000; 28(1): 61-78.
  • Macit E, Çağlar A, Bakırcı İ. Possibilities of using some spice essential oils in ice cream production. Alınteri Journal of Agricultural Sciences. 2017; 32(2): 63-68.
  • Manoharan P, Ramasamy D. Physico-chemical, microbial and sensory analysis of Aloe Vera (Pulp) ice cream with natural colour in different artificial sweeteners Indian J. Fundam. Appl. Life Sci. 2013; 3: 106-113.
  • Marshall RT, Goff HD, Hartel RW. Ice Cream. Springer science and business media, 2012.
  • Mukan M, Evliya B. Evaluation of microbiological qualities of plain-cream ice cream offered in Adana market in terms of consumer health. Food. 2002; 27(6): 489-496.
  • Öksüztepe G, Patır B, İlhak İO, Şeker P. Microbiological and chemical quality of fruit and flavored ice cream served in Elazığ. F.Ü. Sağ. Bil. Vet. Derg. 2005; 21: 71-78.
  • Önoğur AT, Elmacı Y. Sensory Evaluation in Foods. Sidaş Printing. İzmir, Turkey, 2012.
  • Patır B, Öksüztepe G, İlhak İO, Bozkurt P. Microbiological and chemical quality of creamy (plain) ice creams served in Elazığ. F.Ü. Sağ. Bil. Vet. Derg. 2004; 20(1): 23-28.
  • Sagdic O, Ozturk I, Cankurt H, Tornuk F. Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology. 2012; 5(8): 2964-2971.
  • Sarrou E, Chatzopoulou P, Dimassi-Theriou K, Therios I. Volatile constituents and antioxidant activity of peel, flowers and leaf oils of Citrus aurantium L. growing in Greece Molecules. 2013; 18(9): 10639-10647.
  • Singh P, Shukla R, Prakash B, Kumar A, Singh S, Mishra PK, Dubey NK. Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene. Food Chem. Toxicol. 2010; 48: 1734-1740.
  • Tekinşen OC. Dairy Products Technology. 3.ed. Selçuk University Press Konya, Turkey. 2000.
  • Uraz G, Beytaş FB, Danacıoğlu N. Hygienic quality of ice creams for sale in bakeries in different districts of Ankara. Harran Uni. Journal of the agriculture. 2001; 5(1-2): 71-77.
  • Yücel N, Çıtak S. A study on the presence of some microorganisms in ice cream samples. Turkish Bulletin of Hygiene and Experimental Biology. 2000; 57: 165-170.
There are 49 citations in total.

Details

Primary Language English
Journal Section RESEARCH ARTICLE
Authors

Oktay Tomar 0000-0001-5761-7157

Gökhan Akarca 0000-0002-5055-2722

Publication Date March 31, 2019
Acceptance Date February 14, 2019
Published in Issue Year 2019 Volume: 12 Issue: 1

Cite

APA Tomar, O., & Akarca, G. (2019). Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties. Kocatepe Veterinary Journal, 12(1), 62-70. https://doi.org/10.30607/kvj.499415
AMA Tomar O, Akarca G. Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties. kvj. March 2019;12(1):62-70. doi:10.30607/kvj.499415
Chicago Tomar, Oktay, and Gökhan Akarca. “Effects of Ice Cream Produced With Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties”. Kocatepe Veterinary Journal 12, no. 1 (March 2019): 62-70. https://doi.org/10.30607/kvj.499415.
EndNote Tomar O, Akarca G (March 1, 2019) Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties. Kocatepe Veterinary Journal 12 1 62–70.
IEEE O. Tomar and G. Akarca, “Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties”, kvj, vol. 12, no. 1, pp. 62–70, 2019, doi: 10.30607/kvj.499415.
ISNAD Tomar, Oktay - Akarca, Gökhan. “Effects of Ice Cream Produced With Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties”. Kocatepe Veterinary Journal 12/1 (March 2019), 62-70. https://doi.org/10.30607/kvj.499415.
JAMA Tomar O, Akarca G. Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties. kvj. 2019;12:62–70.
MLA Tomar, Oktay and Gökhan Akarca. “Effects of Ice Cream Produced With Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties”. Kocatepe Veterinary Journal, vol. 12, no. 1, 2019, pp. 62-70, doi:10.30607/kvj.499415.
Vancouver Tomar O, Akarca G. Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties. kvj. 2019;12(1):62-70.

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