Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Oğuz Gürsoy; Özer Kınık

EN TR

Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Öz

Anahtar Kelimeler

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Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Oğuz Gürsoy

Özer Kınık Bu kişi benim

Yayımlanma Tarihi

1 Eylül 2006

Gönderilme Tarihi

25 Kasım 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2006 Cilt: 43 Sayı: 3

IZ

https://izlik.org/JA44BK53DL

APA

Gürsoy, O., & Kınık, Ö. (2006). Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri. Journal of Agriculture Faculty of Ege University, 43(3), 79-90. https://izlik.org/JA44BK53DL