Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari

K. Kaan Tekinşen

TR EN

HAKKARİ VE ÇEVRESİNDE ÜRETİLEN OTLU PEYNİRLERİN MİKROBİYOLOJİK VE KİMYASAL KALİTESİ

Abstract

Keywords

Peynir, Otlu Peynir, Kalite, Mikrobiyolojik, Kimyasal, Hakkari

Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

K. Kaan Tekinşen This is me

Publication Date

June 1, 2004

Submission Date

June 1, 2004

Acceptance Date

-

Published in Issue

Year 2004 Volume: 20 Number: 2

IZ

https://izlik.org/JA36MT69KJ

Cite

RIS / Bibtex

APA

Tekinşen, K. K. (2004). Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian Journal of Veterinary Sciences, 20(2), 79-85. https://izlik.org/JA36MT69KJ

AMA

1.Tekinşen KK. Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian J Vet Sci. 2004;20(2):79-85. https://izlik.org/JA36MT69KJ

Chicago

Tekinşen, K. Kaan. 2004. “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”. Eurasian Journal of Veterinary Sciences 20 (2): 79-85. https://izlik.org/JA36MT69KJ.

EndNote

Tekinşen KK (June 1, 2004) Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian Journal of Veterinary Sciences 20 2 79–85.

IEEE

[1]K. K. Tekinşen, “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”, Eurasian J Vet Sci, vol. 20, no. 2, pp. 79–85, June 2004, [Online]. Available: https://izlik.org/JA36MT69KJ

ISNAD

Tekinşen, K. Kaan. “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”. Eurasian Journal of Veterinary Sciences 20/2 (June 1, 2004): 79-85. https://izlik.org/JA36MT69KJ.

JAMA

1.Tekinşen KK. Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian J Vet Sci. 2004;20:79–85.

MLA

Tekinşen, K. Kaan. “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”. Eurasian Journal of Veterinary Sciences, vol. 20, no. 2, June 2004, pp. 79-85, https://izlik.org/JA36MT69KJ.

Vancouver

1.K. Kaan Tekinşen. Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian J Vet Sci [Internet]. 2004 Jun. 1;20(2):79-85. Available from: https://izlik.org/JA36MT69KJ