I. Erdem Tonguc
Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova, Izmir, Turkey
Ozer Kinik
Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova, Izmir, Turkey
Harun Kesenkas
Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova, Izmir, Turkey
Merve Acu
Ege University, Faculty of Agriculture, Department of Dairy Technology, Bornova, Izmir, Turkey
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How to cite this article
I. Erdem Tonguc, Ozer Kinik, Harun Kesenkas and Merve Acu, 2013. Physicochemical, Microbiological and Sensory
Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition, 12: 549-554.
DOI: 10.3923/pjn.2013.549.554
URL: https://scialert.net/abstract/?doi=pjn.2013.549.554
DOI: 10.3923/pjn.2013.549.554
URL: https://scialert.net/abstract/?doi=pjn.2013.549.554