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HAKKARİ VE ÇEVRESİNDE ÜRETİLEN OTLU PEYNİRLERİN MİKROBİYOLOJİK VE KİMYASAL KALİTESİ

Year 2004, Volume: 20 Issue: 2, 79 - 85, 01.06.2004

K. Kaan Tekinşen

Keywords

Peynir Otlu Peynir Kalite Mikrobiyolojik Kimyasal Hakkari

Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari

Year 2004, Volume: 20 Issue: 2, 79 - 85, 01.06.2004

K. Kaan Tekinşen

Keywords

Cheese Herb Cheese Quality Microbiological Chemical Hakkari

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Details

Other ID JA72GV65YS
Journal Section Research
Authors

K. Kaan Tekinşen This is me

Publication Date June 1, 2004
Published in Issue Year 2004 Volume: 20 Issue: 2

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APA Tekinşen, K. K. (2004). Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian Journal of Veterinary Sciences, 20(2), 79-85.
AMA Tekinşen KK. Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian J Vet Sci. June 2004;20(2):79-85.
Chicago Tekinşen, K. Kaan. “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”. Eurasian Journal of Veterinary Sciences 20, no. 2 (June 2004): 79-85.
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 K. K. Tekinşen, “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”, Eurasian J Vet Sci, vol. 20, no. 2, pp. 79–85, 2004.
ISNAD Tekinşen, K. Kaan. “Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari”. Eurasian Journal of Veterinary Sciences 20/2 (June 2004), 79-85.
JAMA 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, 2004, pp. 79-85.
Vancouver Tekinşen KK. Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari. Eurasian J Vet Sci. 2004;20(2):79-85.