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Investigations on Microbiological and Chemical Changes during Ripening of Traditionally Produced Tulum Cheese
Bahri PATIR, Gülsüm ATEŞ, Ahmet H. DİNÇOĞLU
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Studies on the Existence of Brucella spp. in Fresh White Cheese and Tulum Cheese Marketed in Elazığ
Bahri PATIR, Ahmet H. DİNÇOĞLU
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Investigations on Sensorial, Chemical and Microbiological Features of Tulum Cheese with Starter Culture during Maturation
Gülsüm ATEŞ, Bahri PATIR
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Investigations on Microbiological and Chemical Qualities and Lactic Acid Bacteria of Market Tulum Cheese in Elazığ
Bahri PATIR, Gülsüm ATEŞ, Ahmet H. DİNÇOĞLU, Filiz KÖK
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Microbiological and Chemical Quality of Cokelek Marketed in Elazığ
Gülsüm Ateş ÖKSÜZTEPE, Bahri PATIR, Abdullah DİKİCİ, Ö. Pelin BOZKURT, Mehmet ÇALICIOĞLU
Benzer Makaleler: Investigations of Histamine Levels and Some Chemical Quality Parameters on Tulum Cheeses Consumed in Elazığ