Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

✍ Scribed by SERAFETTIN CELIK; HUSEYIN TURKOGLU

• Book ID: 111139694
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 266 KB
• Volume: 60
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2007.00344.x