The Gross Chemical Composition Microbiological And Sensory Qualities Of Ardahan Göbek Kaşarı Cheese

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dc.contributor.authorÇakmakçı Songül
dc.contributor.authorTahmas Kahyaoğlu Deren
dc.contributor.authorŞimşek Eren
dc.date.accessioned2024-03-22T20:03:13Z
dc.date.available2024-03-22T20:03:13Z
dc.date.issued2015
dc.identifier.urihttps://euniversite.nku.edu.tr/kullanicidosyalari/2490/files/TF3-2015%20Symposium%20e-book.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12597/22300
dc.languageEnglish
dc.relation.conferenceThe 3rd International Symposium On “Traditional Foods From Adriatic To Caucasus”
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectArdahan Göbek Kaşarı
dc.subjectCheese
dc.subjectChemical
dc.subjectMicrobiological
dc.titleThe Gross Chemical Composition Microbiological And Sensory Qualities Of Ardahan Göbek Kaşarı Cheese
dc.typeConference Proceedings
local.event.enddate04.10.2015
local.event.printdate27.09.2015
local.event.startdate01.10.2015
local.import.id2536772-1398774
local.item.editiontypeElektronik
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı- > Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID2536772
local.item.yazarID1398774
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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