Karaman, A.D., Akalın, A.S., (2008). Effect of Cream Homogenization on Textural and Sensory Characteristics of Reduced Fat Turkish White Cheese.


AKALIN A. S.

5 th IDF Symposium on Cheese Ripening, Final Programme and Book of Abstracts, p: 195, 9-13 March 2008, Bern, Switzerland., Bern, Switzerland, 09 March 2008

  • Publication Type: Conference Paper / Full Text
  • City: Bern
  • Country: Switzerland