Enterococci in Cheese Technology-I: Biochemical Properties and Their Importance in Cheese Technology

Yıl 2006, Cilt: 43 Sayı: 3, 79 - 90, 01.09.2006

Oğuz Gürsoy Özer Kınık

Öz

Anahtar Kelimeler

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

Öz

Anahtar Kelimeler

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Kaynakça

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