Microbiological quality of artisanal Sepet cheese
Author:
Affiliation:
1. Department of Food Engineering; İzmir Institute of Technology; Urla İzmir 35430 Turkey
2. Biotechnology and Bioengineering Program; İzmir Institute of Technology; Urla İzmir 35430 Turkey
Funder
Research Funds of Izmir Institute of Technology
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference52 articles.
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5. The Microbiology of Cheese Ripening
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