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)

  • Publication Type: Article / Article
  • Volume: 7 Issue: 9
  • Publication Date: 2003
  • Title of Journal : Gıda
  • Page Numbers: pp.49-56