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), ss.86

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Sayfa Sayıları: ss.86