Nayana Kumari Narayana, Oshada Gihan Palliyaguru

Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

Türk Tarım - Gıda Bilim ve Teknoloji dergisi

2022-Cilt: 10 - Sayı: 8

1603-1610

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