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, (Özet Bildiri)

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