Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Enterococci in Cheese Technology-I: Biochemical Properties and Their Importance in Cheese Technology

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Ege Üniversitesi Ziraat Fakültesi Dergisi-Cover
  • ISSN: 1018-8851
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 1964
  • Yayıncı: Prof. Dr. Banu YÜCEL
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