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

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BULAT T., TOPCU A.

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

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