Citation to this article as recorded by
Effects of different starter cultures on the ripening characteristics of Golot cheese Nutrition & Food Science Vol. 51, Issue 4, 664, 2021 |
How to cite this article
F. Yazici and M. Dervisoglu, 2001. Proteolysis in Golot Cheese. Pakistan Journal of Biological Sciences, 4: 881-883.
DOI: 10.3923/pjbs.2001.881.883
URL: https://scialert.net/abstract/?doi=pjbs.2001.881.883
DOI: 10.3923/pjbs.2001.881.883
URL: https://scialert.net/abstract/?doi=pjbs.2001.881.883