A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese

sulejmani e., HAYALOĞLU A. A.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • İnönü Üniversitesi Adresli: Evet