The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening

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DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016, (Özet Bildiri)

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