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

Articles > Article · 2012

Authors: Harun KESENKAŞ, Nayil DİNKÇİ, Abdullah Kemal Seçkin, Oğuz Gürsoy, Özer KINIK

Bulgarian Journal of Agricultural Science, Journal Indexed in SCI Expanded, International, Scopus, 2012, vol 18, pp 763-770

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