Some characteristics and fatty acids compositions of Cokelek cheese from ewes’ milk inoculated with L. helveticus and/or yoghurt bacteria


Şimşek B., Şimşek B.

International Food Congress, Novel Approaches in Food Industry (NAFI), vol.2, pp.771

  • Publication Type: Conference Paper / Full Text
  • Volume: 2
  • Page Numbers: pp.771
  • Yıldız Technical University Affiliated: No