Physicochemical and Microbiological Changes Throughout Ripening of Crottin de Chavignol Type Lactic Goat Cheese, Gıda Teknolojisi

Articles > Article · 2003

Authors: Pınar BALKIR, GF OZTURK

Gıda, Other Refereed National Journals, National, Index Copernicus, 2003, vol 7, pp 49-56

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