Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese

HAYALOĞLU A. A., ŞAHİNGİL D.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016

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