The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening

ERKAYA T., DAĞDEMİR E., ŞENGÜL M., GÜRBÜZ Z.

II. International Conference on Advenced Engineering Technologies, 21 Eylül - 23 Aralık 2017

  • Yayın Türü: Bildiri / Özet Bildiri
  • Atatürk Üniversitesi Adresli: Evet