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Bildiri Özet Bildiri Uluslararası 2018

A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets.

Songül Çakmakçı, YUSUF ÇAKIR

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” Girne · 19.04.2018–21.04.2018 · 19.04.2018

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Çakmakçı, S., & ÇAKIR, Y. (2018). A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Girne.

BibTeX 
@inproceedings{cakmakci2018-276120,
  author = {Çakmakçı, Songül and ÇAKIR, YUSUF},
  title = {A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets.},
  booktitle = {The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”},
  address = {Girne},
  year = {2018},
  url = {https://akademik.atauni.edu.tr/yayinlar/276120-a-comparative-study-on-proteolysis-and-sensory-properties-of-traditional}
}