Bildiri
Poster
Uluslararası
2015
The gross chemical composition microbiological and sensory qualities of Ardahan Göbek Kaşarı cheese
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
Saraybosna · 01.10.2015–04.10.2015 · 01.10.2015
Atıf için künye
Çakmakçı, S., TAHMAS KAHYAOĞLU, D., & ŞİMŞEK, E. (2015). The gross chemical composition microbiological and sensory qualities of Ardahan Göbek Kaşarı cheese. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna.
BibTeX
@inproceedings{cakmakci2015-276098,
author = {Çakmakçı, Songül and TAHMAS KAHYAOĞLU, DEREN and ŞİMŞEK, Eren},
title = {The gross chemical composition microbiological and sensory qualities of Ardahan Göbek Kaşarı cheese},
booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus},
address = {Saraybosna},
year = {2015},
url = {https://akademik.atauni.edu.tr/yayinlar/276098-the-gross-chemical-composition-microbiological-and-sensory-qualities-of-ardahan}
}