Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese

ATASOY A. F., Çiçek M., HAYALOĞLU A. A.

The 3rd International Symposium on Traditional foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

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