Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese.
| Autor: | ÇETİNKAYA, Asya1 a_cetinkaya36@hotmail.com |
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| Zdroj: | Kafkas Universitesi Veteriner Fakultesi Dergisi. May/Jun2020, Vol. 26 Issue 3, p435-444. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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