The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
- 14 January 2009
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 62 (1), 56-62
- https://doi.org/10.1111/j.1471-0307.2008.00450.x
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
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