The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese


GÜVEN M., KARACA O. B., SAYDAM İ. B., Cadun C.

Gıda, vol.31, no.2, pp.93-99, 2006 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 31 Issue: 2
  • Publication Date: 2006
  • Journal Name: Gıda
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.93-99
  • Çukurova University Affiliated: Yes