Physicochemical biochemical textural and sensory properties of Telli cheese a traditional Turkish cheese made from cow milk

Articles > Article · 2012

Authors: NAYİL DİNKÇİ, ABDULLAH KEMAL SEÇKİN, OĞUZ GÜRSOY, Harun KESENKAŞ, Özer KINIK

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE, Journal Indexed in SCI Expanded, International, 2012, vol 18, pp 763-770

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