WoS
🏆 JCR Q3 · JIF 1,8
YÖKSİS Eşleşti
2003 Article 3. Yazar
Use of different salting techniques in Halloumi cheese:: Effect on sensory, microbiological and chemical properties
ACTA ALIMENTARIA
·
Cilt 32, s. 7-14
·
ISSN 0139-3006
WoS
🏆 JCR Q3 · JIF 1,8
YÖKSİS Eşleşti
2003 Article 2. Yazar
Preacidification treatments of milk used in Halloumi cheese manufacture
ACTA ALIMENTARIA
·
Cilt 32, s. 257-267
·
ISSN 0139-3006