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

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

II. International Conference on Advenced Engineering Technologies, 21 Eylül - 23 Aralık 2017, (Özet Bildiri)

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