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Some Characteristics of Erzincan Tulum Cheese Produced Using Different Probiotic Cultures and Packaging Material
Pages 647-654 Oktay TOMAR,Gökhan AKARCA,Mehmet BEYKAYA,Abdullah ÇAĞLAR DOI : 10.9775/kvfd.2018.19596

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Combined Use of Laurel Essential Oil and Vacuum Packing to Extend the Shelf-Life of Rainbow Trout (Oncorhynchus mykiss) Fillets
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