by
Büyüktaş, Duygu.
Format:
El Yazması
Alıntı:
during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts
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by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
quality characteristics were examined during production and ripening periods. The natural lactic acid
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