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Journal of Agriculture Faculty of Ege University
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A Research On The Properties of the Kefirs Produced From Blends of Skimmilk Powder, Whey Powder And Buttermilk I.Some Chemical Properties
Year 2002
, Volume: 39 Issue: 3, - , 01.09.2002
Melek Ersoy
Harun Uysal
Abstract
Keywords
-
Süttozu, Peyniraltı Suyu Tozu ve Yayıkaltı Karışımları ile Üretilen Kefirlerin Özellikleri Üzerine Bir Araştırma I.Bazı Kimyasal Özellikler
Year 2002
, Volume: 39 Issue: 3, - , 01.09.2002
Melek Ersoy
Harun Uysal
Abstract
Keywords
-
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Details
Primary Language
Turkish
Journal Section
Articles
Authors
Melek Ersoy
This is me
Harun Uysal
This is me
Publication Date
September 1, 2002
Submission Date
November 25, 2015
Published in Issue
Year 2002 Volume: 39 Issue: 3
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APA
Ersoy, M., & Uysal, H. (2002). Süttozu, Peyniraltı Suyu Tozu ve Yayıkaltı Karışımları ile Üretilen Kefirlerin Özellikleri Üzerine Bir Araştırma I.Bazı Kimyasal Özellikler. Journal of Agriculture Faculty of Ege University, 39(3).
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