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Bildiri Tam Metin Bildiri Uluslararası 2019

Determination of the differences in the composition of Erzincan Tulum cheeses produced from raw and pasteurized sheep’s milks during ripening.

YUSUF ÇAKIR, Songül Çakmakçı

International Congress on Engineering and Life Science (ICELIS 2019) Kastamonu · 11.04.2019–14.04.2019 · 11.04.2019

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ÇAKIR, Y., & Çakmakçı, S. (2019). Determination of the differences in the composition of Erzincan Tulum cheeses produced from raw and pasteurized sheep’s milks during ripening. International Congress on Engineering and Life Science (ICELIS 2019), Kastamonu.

BibTeX 
@inproceedings{cakir2019-276155,
  author = {ÇAKIR, YUSUF and Çakmakçı, Songül},
  title = {Determination of the differences in the composition of Erzincan Tulum cheeses produced from raw and pasteurized sheep’s milks during ripening.},
  booktitle = {International Congress on Engineering and Life Science (ICELIS 2019)},
  address = {Kastamonu},
  year = {2019},
  url = {https://akademik.atauni.edu.tr/yayinlar/276155-determination-of-the-differences-in-the-composition-of-erzincan-tulum-cheeses}
}