Search Results for Process cheese.

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Quality characteristics of traditional sepet cheese için kapak resmi
Quality characteristics of traditional sepet cheese
Quality characteristics of traditional sepet cheese
by 
Ercan, Duygu.
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El Yazması
Alıntı: 
Process cheese.
Isolation and molecular characterization of lactic acid bacteria from cheese için kapak resmi
Isolation and molecular characterization of lactic acid bacteria from cheese
Isolation and molecular characterization of lactic acid bacteria from cheese
by 
Bulut, Çisem.
Access to Electronic Version.
Format: 
El Yazması
Alıntı: 
cheese production. They produce lactic acid during the fermentation process and provide formation of the
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