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

dc.contributor.authorGünşen, Uğur
dc.contributor.authorAYDIN, ALI
dc.contributor.authorAKSU, HARUN
dc.contributor.authorTAŞKANAL, Nedim
dc.date.accessioned2021-03-03T17:41:12Z
dc.date.available2021-03-03T17:41:12Z
dc.identifier.citationAYDIN A., AKSU H., TAŞKANAL N., Günşen U., "Microbiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts", 6th Joint Scientific Symposium of the Veterinary Faculties of TC Istanbul Universitesi and Ludwig-Maximillians Universität München, Münih, Almanya, 10 - 11 Nisan 2008, ss.76
dc.identifier.othervv_1032021
dc.identifier.otherav_4af12b10-e784-4b4d-9d5f-9ee7a5ee5533
dc.identifier.urihttp://hdl.handle.net/20.500.12627/53825
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleMicrobiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts
dc.typeBildiri
dc.contributor.departmentDiğer Kurumlar , ,
dc.contributor.firstauthorID688696


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