Production and characterization of Quark cheese made from kefir, buttermilk, and cultured skim-milk. Lisbon, Portugal. | AVESİS

Ankara Üniversitesi Akademik Veri Yönetim Sistemi

Production and characterization of Quark cheese made from kefir, buttermilk, and cultured skim-milk. Lisbon, Portugal.

Atıf İçin Kopyala

BUDAK Ş., AKAL H. C., TÜRKMEN N.

7th International Conference on Nutrition and Food Sciences, 13 - 15 Mayıs 2018

Yayın Türü: Bildiri / Özet Bildiri
Ankara Üniversitesi Adresli: Evet