WoS
🏆 JCR Q2 · JIF 4,9
YÖKSİS Eşleşti
2019 Article 1. Yazar
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
FOOD SCIENCE OF ANIMAL RESOURCES
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Cilt 39, s. 541-554
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ISSN 2636-0772
Doç. Dr. BİRSEN BULUT SOLAK
· 2 yazar