Karaman A.D., Akalın A.S. (2009). Effect of Cream Homogenization on the Volatile Compounds, Viability of Starter Culture and Sensory Characteristics in Reduced and Low Fat Turkish White Cheeses.

Conference paper > Full Text · 2009

Authors: Ayşe Sibel AKALIN

IDF World Dairy Summit 2009, September 24, Berlin, Germany., Germany, International, Poster, Full Text, 2009-

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