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 October 2016

  • Publication Type: Conference Paper / Summary Text
  • Inonu University Affiliated: Yes