45 starter kültürlü tulum peynirinin olgunlaşması sırasında duyusal, kimyasal ve mikrobiyolojik ...

2004

12 Pages

249 KB

Turkish

15996 Views

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SUMMARY. The Experimental Tulum Cheese Of Four Types Were Made From Raw Milk (A) And Pasteurised Milks. (B,C,D) Using Different Starter Culture  , Download PDF file of 45 starter kültürlü tulum peynirinin olgunlaşması sırasında duyusal, kimyasal ve mikrobiyolojik ..., Published originally in 2004. This PDF file has 12 Pages pages and the PDF file size is 249 KB. The PDF file is written in Turkish, Categorized in . As of 14 March 2025, this page has been bookmarked by 12,267 people. Now You Can Download "45 starter kültürlü tulum peynirinin olgunlaşması sırasında duyusal, kimyasal ve mikrobiyolojik ... Book" as PDF or You Can See Preview By Clicking Below Button.

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