Open AccessTHE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Author(s) -
Sümeyra ESER,
Hayri Çoşkun,
Ercan SARICA
Publication year - 2020
Publication title -
gida / the journal of food
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
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