Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk
Author:
Funder
Harran Üniversitesi
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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5. Determination of fatty acids profiles and volatile compounds of cows' and goats' butters;Akgül;International Journal of Agriculture Environment and Food Sciences,2020
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