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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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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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Investigation of Butter, Cream and Whipped Creamy Pastry for Brucella spp. Consumed in Ankara
Fulya TAŞÇI, Şerif KAYMAZ
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Ankara'da Tüketime Sunulan Mutfaklık Tereyağı, Krema ve Krem Şantili Pastaların Brucella spp. Yönünden İncelenmesi
Fulya TAŞÇI, Şerif KAYMAZ
Benzer Makaleler: Studies on the Existence of <I>Brucella</I> spp. in Fresh White Cheese and Tulum Cheese Marketed in Elazığ