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Microbiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts.

dc.contributor.authorTAŞKANAL, Nedim
dc.contributor.authorAKSU, HARUN
dc.contributor.authorGÜNŞEN, Uğur
dc.contributor.authorAYDIN, Ali
dc.date.accessioned2021-03-05T11:39:40Z
dc.date.available2021-03-05T11:39:40Z
dc.identifier.citationAYDIN A., AKSU H., TAŞKANAL N., GÜNŞEN U., "Microbiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts.", JOURNAL OF FOOD QUALITY, cilt.178, ss.271-280, 2011
dc.identifier.issn0146-9428
dc.identifier.othervv_1032021
dc.identifier.otherav_a94834da-a79a-4592-82e0-ee39aaba831c
dc.identifier.urihttp://hdl.handle.net/20.500.12627/113077
dc.language.isoeng
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarımsal Bilimler
dc.titleMicrobiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts.
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD QUALITY
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume178
dc.identifier.startpage271
dc.identifier.endpage280
dc.contributor.firstauthorID611914


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