The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese
OGUZ AYDEMIR, MUHAMMET DERVISOGLUVolume:
63
Year:
2010
Language:
english
Pages:
6
DOI:
10.1111/j.1471-0307.2010.00610.x
File:
PDF, 385 KB
english, 2010