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

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HAYALOĞLU A. A., ŞAHİNGİL D.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016, (Özet Bildiri)

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