Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods.

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BAŞTÜRK A., YURT B., CEYLAN M. M., TOKER Ö. S.

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24 - 26 October 2013, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Hatay Mustafa Kemal University Affiliated: No