Physicochemical and Microbiological Changes Throughout Ripening of Crottin de Chavignol Type Lactic Goat Cheese, Gıda Teknolojisi
BALKIR P. , OZTURK G.
Gıda, vol.7, no.9, pp.49-56, 2003 (Other Refereed National Journals)
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Publication Type:
Article / Article
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Volume:
7
Issue:
9
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Publication Date:
2003
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Title of Journal :
Gıda
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Page Numbers:
pp.49-56