The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening

Sürdürülebilir Kalkınma Amaçları

• SKA 2: Açlığa Son

Atıf için künye

Erkaya Kotan, T., Dağdemir, E., Şengül, M., & Gürbüz Kaçan, Z. (2017). The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening. II. International Conference on Advenced Engineering Technologies.

@inproceedings{erkayakotan2017-262134,
  author = {Erkaya Kotan, Tuba and Dağdemir, Elif and Şengül, Mustafa and Gürbüz Kaçan, Zeynep},
  title = {The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening},
  booktitle = {II. International Conference on Advenced Engineering Technologies},
  year = {2017},
  url = {https://akademik.atauni.edu.tr/yayinlar/262134-the-effect-of-quince-seed-gel-containing-thyme-essential-oil-as-an-edible-film}
}