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Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2006 / Cilt: 43 - Sayı: 2

The Effects of Some Adjunct Yeast Cultures on The Aroma Compounds of White Cheese

Destek Kültür Olarak Kullanılan Bazı Mayaların Beyaz Peynir Aroması Üzerine Etkileri

Harun KESENKAŞ
Necati AKBULUT
Pages
73–84
Publication Date
2006-06-01
DOI
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KESENKAŞ, H., AKBULUT, N. (2006). The Effects of Some Adjunct Yeast Cultures on The Aroma Compounds of White Cheese. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 43 - Sayı: 2, 73–84. https://ajindex.com/articles/50704

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