Gokhan Kavas
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Harun Uysal
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Sevda Kilic
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Necati Akbulut
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Harun Kesenkas
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
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How to cite this article
Gokhan Kavas, Harun Uysal, Sevda Kilic, Necati Akbulut and Harun Kesenkas, 2003. Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods. Pakistan Journal of Biological Sciences, 6: 1936-1939.
DOI: 10.3923/pjbs.2003.1936.1939
URL: https://scialert.net/abstract/?doi=pjbs.2003.1936.1939
DOI: 10.3923/pjbs.2003.1936.1939
URL: https://scialert.net/abstract/?doi=pjbs.2003.1936.1939