Determination of Some Microbiological and Chemical Properties of Traditionally Produced Herbed Cheese in Siirt Province

Atasever, Mustafa

doi:10.17094/vetsci.1813368

Makale Tam Makale Uluslararası 2026

Determination of Some Microbiological and Chemical Properties of Traditionally Produced Herbed Cheese in Siirt Province

Mustafa Atasever

Veterinary sciences and practices (Online) Cilt 21 · Sayı 2 · ss. 55–66 · 01.08.2026

DOI ile aç

Atıf için künye

Atasever, M. (2026). Determination of Some Microbiological and Chemical Properties of Traditionally Produced Herbed Cheese in Siirt Province. Veterinary sciences and practices (Online), 21(2), 55–66. https://doi.org/10.17094/vetsci.1813368

BibTeX

@article{atasever2026-251827,
  author = {Atasever, Mustafa},
  title = {Determination of Some Microbiological and Chemical Properties of Traditionally Produced Herbed Cheese in Siirt Province},
  journal = {Veterinary sciences and practices (Online)},
  year = {2026},
  volume = {21},
  number = {2},
  pages = {55--66},
  issn = {2822-3608},
  doi = {10.17094/vetsci.1813368},
  url = {https://akademik.atauni.edu.tr/yayinlar/251827-determination-of-some-microbiological-and-chemical-properties-of-traditionally}
}