Microbiological, Biochemical And Sensory Properties Of White Cheese Collected From Kastamonu Region

Simple item page
dc.contributor.authorEljagmanı Salem
dc.contributor.authorAltuner Ergin Murat
dc.date.accessioned2024-03-22T20:07:03Z
dc.date.available2024-03-22T20:07:03Z
dc.date.issued2019
dc.identifier.urihttps://hdl.handle.net/20.500.12597/23174
dc.languageEnglish
dc.relation.conferenceEurasianbiochem 2019
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleMicrobiological, Biochemical And Sensory Properties Of White Cheese Collected From Kastamonu Region
dc.typeConference Proceedings
local.event.enddate29.06.2019
local.event.printdate28.06.2019
local.event.startdate28.06.2019
local.import.id5804615-4381431
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectFen Bilimleri Ve Matematik Temel Alanı->Biyoloji
local.item.typeÖzet Bildiri
local.item.yayinID5804615
local.item.yazarID4381431
local.person.branchFen Fakültesi
person.jobTitleProfesör

Files

Collections

Bildiriler