Atatürk Üniversitesi Atatürk Üniversitesi
Ara
Yayınlara dön
Bildiri Özet Bildiri Uluslararası 2016

The determination of shelf life and some quality characteristics of yoghurts produced with the addition of probiotic bacteria and Gobdin

Hatice ERTEM, Songül Çakmakçı

International Congress on Food of Animal Origin Girne · 10.11.2016–13.11.2016 · 10.11.2016

Atıf için künye

ERTEM, H., & Çakmakçı, S. (2016). The determination of shelf life and some quality characteristics of yoghurts produced with the addition of probiotic bacteria and Gobdin. International Congress on Food of Animal Origin, Girne.

BibTeX 
@inproceedings{ertem2016-276099,
  author = {ERTEM, Hatice and Çakmakçı, Songül},
  title = {The determination of shelf life and some quality characteristics of yoghurts produced with the addition of probiotic bacteria and Gobdin},
  booktitle = {International Congress on Food of Animal Origin},
  address = {Girne},
  year = {2016},
  url = {https://akademik.atauni.edu.tr/yayinlar/276099-the-determination-of-shelf-life-and-some-quality-characteristics-of-yoghurts}
}