Citations in impact factor journals
Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese International Journal of Dairy Technology |
How to cite this article
H. Uysal, G. Kavas, H. Kesenkas and N. Akbulut, 2006. Some Properties of Traditional Circassian Cheese Produced in Turkey. International Journal of Dairy Science, 1: 9-11.
DOI: 10.3923/ijds.2006.9.11
URL: https://scialert.net/abstract/?doi=ijds.2006.9.11
DOI: 10.3923/ijds.2006.9.11
URL: https://scialert.net/abstract/?doi=ijds.2006.9.11