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

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

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