Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2012 , Vol 18 , Issue 2
Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk
SIMSEK B1, SAGDIC O1
DOI : 10.9775/kvfd.2011.5190 Keywords :