Z. G. Ceylan
Veterinary Faculty, Ataturk University, Erzurum, Turkey
H. Turkoglu
Food Engineering Department, Agriculture College, Ataturk University, Erzurum, Turkey
K. S. Dayisoylu
Food Engineering Department, Agriculture College, Maras University, Kahramanmaras, Turkey
E-mail: [email protected]
How to cite this article
Z. G. Ceylan, H. Turkoglu and K. S. Dayisoylu, 2003. The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 95-97.
DOI: 10.3923/pjn.2003.95.97
URL: https://scialert.net/abstract/?doi=pjn.2003.95.97
DOI: 10.3923/pjn.2003.95.97
URL: https://scialert.net/abstract/?doi=pjn.2003.95.97