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 April 2018, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Hacettepe University Affiliated: Yes