Bildiri
Özet Bildiri
Uluslararası
2016
Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period
International Congress on Food of Animal Origin
Girne · 10.11.2016–13.11.2016 · 10.11.2016
Atıf için künye
GÜNDOĞDU, E., & Çakmakçı, S. (2016). Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period. International Congress on Food of Animal Origin, Girne.
BibTeX
@inproceedings{gundogdu2016-276175,
author = {GÜNDOĞDU, ENGİN and Çakmakçı, Songül},
title = {Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period},
booktitle = {International Congress on Food of Animal Origin},
address = {Girne},
year = {2016},
url = {https://akademik.atauni.edu.tr/yayinlar/276175-comparing-of-oxidation-of-yogurt-and-cream-butters-poduced-with-different}
}