The determination of amounts of acetic, formic and butanoic acids in sheep milk, fresh cheese and ripenid cheese using Gas chromatography and High perfonmance liquid chromatography | AVESİS

Hatay Mustafa Kemal Üniversitesi Akademik Veri Yönetim Sistemi

The determination of amounts of acetic, formic and butanoic acids in sheep milk, fresh cheese and ripenid cheese using Gas chromatography and High perfonmance liquid chromatography

Atıf İçin Kopyala

TEKİN A., GÜLER Z.

8. Gıda Mühendisliği Kongresi, 07 Kasım 2013, (Özet Bildiri)

Yayın Türü: Bildiri / Özet Bildiri
Hatay Mustafa Kemal Üniversitesi Adresli: Evet