The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis

BULAT T., TOPCU A.

The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus, 19 - 21 Nisan 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Hacettepe Üniversitesi Adresli: Evet