Open AccessTHE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Author(s) -
Sümeyra Eser,
Hayri Çoşkun,
Ercan Sarıca
Publication year - 2020
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20050
Subject(s) - starter , food science , chemistry , physics , biology , humanities , art