Textural and Chemical Properties of Ezine Cheese (PDO) During Ripening | AVESİS

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Textural and Chemical Properties of Ezine Cheese (PDO) During Ripening

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Seventh International Conference on Food Studies, Roma, Italy, 26 - 27 October 2017, pp.1

Publication Type: Conference Paper / Full Text
City: Roma
Country: Italy
Page Numbers: pp.1
Çanakkale Onsekiz Mart University Affiliated: Yes