Atatürk Üniversitesi Atatürk Üniversitesi
Ara
Yayınlara dön
Bildiri Özet Bildiri Uluslararası 2015

Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin

YUSUF ÇAKIR, Songül Çakmakçı

The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus Saraybosna · 01.10.2015–04.10.2015 · 01.10.2015

Atıf için künye

ÇAKIR, Y., & Çakmakçı, S. (2015). Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin. The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus, Saraybosna.

BibTeX 
@inproceedings{cakir2015-276072,
  author = {ÇAKIR, YUSUF and Çakmakçı, Songül},
  title = {Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin},
  booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus},
  address = {Saraybosna},
  year = {2015},
  url = {https://akademik.atauni.edu.tr/yayinlar/276072-effect-of-ripening-period-on-microbiological-physical-and-chemical-quality}
}