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Determining Some Chemical and Microbiological Changes in the RipeningProcess of Kashar Cheese

Sevda Urçar Gelen, Mustafa Atasever, ÖZGÜR KAYNAR

Turkish Journal of Agriculture - Food Science and Technology Cilt 16 · Sayı 10 · ss. 1630–1634 · 01.01.2024
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Urçar Gelen, S., Atasever, M., & KAYNAR, Ö. (2024). Determining Some Chemical and Microbiological Changes in the RipeningProcess of Kashar Cheese. Turkish Journal of Agriculture - Food Science and Technology, 16(10), 1630–1634. https://doi.org/10.24925/turjaf.v12i10.1630-1634.6657t

BibTeX 
@article{urcargelen2024-251362,
  author = {Urçar Gelen, Sevda and Atasever, Mustafa and KAYNAR, ÖZGÜR},
  title = {Determining Some Chemical and Microbiological Changes in the RipeningProcess of Kashar Cheese},
  journal = {Turkish Journal of Agriculture - Food Science and Technology},
  year = {2024},
  volume = {16},
  number = {10},
  pages = {1630--1634},
  issn = {2148-127X},
  doi = {10.24925/turjaf.v12i10.1630-1634.6657t},
  url = {https://akademik.atauni.edu.tr/yayinlar/251362-determining-some-chemical-and-microbiological-changes-in-the-ripeningprocess-of}
}