The effect of different temperatures treatments and lactic culture types on the characteristics of “Cokelek” cheese made from goat milk

Şimşek B., Şimşek B.

International Congress on Bioprocesses in Food Industries (ICBF), pp.86, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • Page Numbers: pp.86
  • Yıldız Technical University Affiliated: No