Textural Properties of Kashar cheese during ripening as affected by coating with an edible film obtained from quince seed mucilage

Sürdürülebilir Kalkınma Amaçları

• SKA 2: Açlığa Son

Atıf için künye

Erkaya Kotan, T., & Gürbüz Kaçan, Z. (2018). Textural Properties of Kashar cheese during ripening as affected by coating with an edible film obtained from quince seed mucilage. International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies.

@inproceedings{erkayakotan2018-262128,
  author = {Erkaya Kotan, Tuba and Gürbüz Kaçan, Zeynep},
  title = {Textural Properties of Kashar cheese during ripening as affected by coating with an edible film obtained from quince seed mucilage},
  booktitle = {International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies},
  year = {2018},
  url = {https://akademik.atauni.edu.tr/yayinlar/262128-textural-properties-of-kashar-cheese-during-ripening-as-affected-by-coating-with}
}