Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

  • M. Atasever, Z. G. Ceylan, M. Alisarli
  • Acta Alimentaria, November 2002, Akademiai Kiado
  • DOI: 10.1556/aalim.31.2002.4.2

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http://dx.doi.org/10.1556/aalim.31.2002.4.2