Some Quality Criteria of Yogurt Made from Milk Added with Antibiotic at Different Levels

Erdoğan, Ahmet; Gürses, Mustafa; TÜRKOĞLU, HÜSEYİN; SERT, Selahattin

doi:10.3923/pjbs.2001.886.887

Makale Tam Makale Uluslararası 2001

Some Quality Criteria of Yogurt Made from Milk Added with Antibiotic at Different Levels

Ahmet Erdoğan, Mustafa Gürses, HÜSEYİN TÜRKOĞLU, Selahattin SERT

Pakistan journal of biological sciences : PJBS Cilt 4 · ss. 886–887 · 01.01.2001

DOI ile aç

Atıf için künye

Erdoğan, A., Gürses, M., TÜRKOĞLU, H., & SERT, S. (2001). Some Quality Criteria of Yogurt Made from Milk Added with Antibiotic at Different Levels. Pakistan journal of biological sciences : PJBS, 4, 886–887. https://doi.org/10.3923/pjbs.2001.886.887

BibTeX

@article{erdogan2001-272373,
  author = {Erdoğan, Ahmet and Gürses, Mustafa and TÜRKOĞLU, HÜSEYİN and SERT, Selahattin},
  title = {Some Quality Criteria of Yogurt Made from Milk Added with Antibiotic at Different Levels},
  journal = {Pakistan journal of biological sciences : PJBS},
  year = {2001},
  volume = {4},
  pages = {886--887},
  issn = {1028-8880},
  doi = {10.3923/pjbs.2001.886.887},
  url = {https://akademik.atauni.edu.tr/yayinlar/272373-some-quality-criteria-of-yogurt-made-from-milk-added-with-antibiotic-at}
}