Ripening of traditional Örgü cheese manufactured with raw...

International Journal of Dairy Technology 2007 Vol. 60; Iss. 4

Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

SERAFETTIN CELIK, HUSEYIN TURKOGLU
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
60
Year:
2007
Language:
english
Pages:
6
DOI:
10.1111/j.1471-0307.2007.00344.x
File:
PDF, 266 KB
english, 2007
Conversion to is in progress
Conversion to is failed