✦ LIBER ✦
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim)
✍ Scribed by Şefik Kurultay; Ömer Öksüz; Mahire Taş
- Book ID
- 108826515
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 78 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.