Textural and sensory characteristics of the kars kashar cheese ripened at different periods

Basturk A., Yurt B., Ceylan M., TOKER Ö. S.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Macedonia, 24 October 2013, pp.94

  • Publication Type: Conference Paper / Full Text
  • City: Üsküp
  • Country: Macedonia
  • Page Numbers: pp.94