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Changes in the Chemical Composition of Turkish White Cheese According to Storage Temperature

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dc.contributor.authorAltuner, EM
dc.contributor.authorEljagmani, S
dc.date.accessioned2023-04-18T02:59:06Z
dc.date.available2023-04-18T02:59:06Z
dc.date.issued2020.01.01
dc.identifier.doi10.15835/buasvmcn-fst:2020.0022
dc.identifier.eissn2344-5300
dc.identifier.endpage44
dc.identifier.issn2344-2344
dc.identifier.issue2
dc.identifier.startpage34
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000607457000005&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10322
dc.identifier.volume77
dc.identifier.wosWOS:000607457000005
dc.relation.ispartofBULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY
dc.titleChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature
dc.typeArticle
dspace.entity.typeWos

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