A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days

A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days

Turkish Journal of Agriculture and Forestry

1999-Cilt: 23 - Sayı: EK3

557-566

Turk. J. Agric. For., 23, (1999), 557-566. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK3.

Turk. J. Agric. For., 23, (1999), 557-566. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK3.

447

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