Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Busra Tufenk"'
Publikováno v:
LWT. 96:222-227
Kashar is a cooked-curd cheese and traditionally produced without using any starter cultures. Three different types of commercial starter cultures Choozit ™ MA 11 (MA), BT 01 (BT) and Feta A (Feta) applied to the Kashar cheeses after the cooking st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19ac7271ab870683fd23a1a13277aa9f
https://doi.org/10.1016/j.lwt.2018.05.031
https://doi.org/10.1016/j.lwt.2018.05.031
