A. Kemal Seckin
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Halil Tosun
Not Available
How to cite this article
A. Kemal Seckin and Halil Tosun, 2004. Chemical Composition, Microbiological Quality and Sensorial Properties of White Pickle Cheeses. Pakistan Journal of Nutrition, 3: 171-173.
DOI: 10.3923/pjn.2004.171.173
URL: https://scialert.net/abstract/?doi=pjn.2004.171.173
DOI: 10.3923/pjn.2004.171.173
URL: https://scialert.net/abstract/?doi=pjn.2004.171.173