Some characteristics and fatty acids compositions of Cokelek cheese from ewes’ milk inoculated with L. helveticus and/or yoghurt bacteria
Copy For Citation
Şimşek B., Şimşek B.
International Food Congress, Novel Approaches in Food Industry (NAFI), vol.2, pp.771, (Full Text)
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Publication Type:
Conference Paper / Full Text
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Volume:
2
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Page Numbers:
pp.771
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Yıldız Technical University Affiliated:
No