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

Conference paper > Summary Text · 2015

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

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, , , International, Summary Text, 2015-2015

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