Bildiri
Tam Metin Bildiri
Uluslararası
2019
Microbiological properties of Tulum cheeses produced from raw and pasteurized Akkaraman sheep’s milk during the ripening.
3rd International Conference on Advanced Engineering Technologies (ICADET 2019)
Bayburt · 19.09.2019–21.09.2019 · 19.09.2019
Atıf için künye
ÇAKIR, Y., & Çakmakçı, S. (2019). Microbiological properties of Tulum cheeses produced from raw and pasteurized Akkaraman sheep’s milk during the ripening. 3rd International Conference on Advanced Engineering Technologies (ICADET 2019), Bayburt.
BibTeX
@inproceedings{cakir2019-276152,
author = {ÇAKIR, YUSUF and Çakmakçı, Songül},
title = {Microbiological properties of Tulum cheeses produced from raw and pasteurized Akkaraman sheep’s milk during the ripening.},
booktitle = {3rd International Conference on Advanced Engineering Technologies (ICADET 2019)},
address = {Bayburt},
year = {2019},
url = {https://akademik.atauni.edu.tr/yayinlar/276152-microbiological-properties-of-tulum-cheeses-produced-from-raw-and-pasteurized}
}