Open AccessCheeses of Turkey: 2. Varieties ripened under brine
Author(s) -
Ali Adnan Hayaloğlu,
Barbaros Özer,
Patrick F. Fox
Publication year - 2008
Publication title -
dairy science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.02
H-Index - 43
eISSN - 1958-5594
pISSN - 1958-5586
DOI - 10.1051/dst:2007014
Subject(s) - brine , ripening , food science , microbiology and biotechnology , biology , chemistry , organic chemistry
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