Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced from Different Milk Types

Bildiriler > Özet Bildiri · 2015

Yazarlar: akpınar ASLI, oktay yerlikaya, Özer KINIK, AKBULUT NECATİ, KOREL FİGEN

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, , , Uluslararası, Özet Bildiri, 2015-2015