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Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening
YILMAZ, Lutfiye, KURDAL, EkremVolume:
14
Year:
2008
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.14.437
File:
PDF, 470 KB
english, 2008