Textural and sensory characteristics of the kars kashar cheese ripened at different periods
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Macedonia, 24 October 2013, pp.94, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Üsküp
- Country: Macedonia
- Page Numbers: pp.94
- Yıldız Technical University Affiliated: No