Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters | AVESİS

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Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters

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Sağdıç O., Cankurt H. , Törnük F., Arıcı M.

Tekirdağ Ziraat Fakültesi Dergisi, vol.14, no.2, 2017 (National Refreed University Journal)

Publication Type: Article / Article
Volume: 14 Issue: 2
Publication Date: 2017
Title of Journal : Tekirdağ Ziraat Fakültesi Dergisi