STARTER KÜLTÜR KULLANIMININ İVRİZ PEYNİRİNİN KİMYASAL MİKROBİYOLOJİK VE DUYUSAL KALİTE NİTELİKLERİ ÜZERİNE ETKİSİ

The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of Ivriz cheese

Nevzat DEMİR, Mustafa NİZAMİIOĞLU

Anahtar kelimeler: Peynir, kalite