DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE

✍ Scribed by AHMET FERIT ATASOY

• Book ID: 111339151
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 177 KB
• Volume: 31
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.2007.00161.x