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

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

2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016

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