Sevda Kilic
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey
Harun Uysal
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey
Gokhan Kavas
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey
Necati Akbulut
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey
Harun Kesenkas
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey
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How to cite this article
Sevda Kilic, Harun Uysal, Gokhan Kavas, Necati Akbulut and Harun Kesenkas, 2004. Manufacture and Some Properties of Turkish Fresh Goat Cheese. Pakistan Journal of Biological Sciences, 7: 1037-1039.
DOI: 10.3923/pjbs.2004.1037.1039
URL: https://scialert.net/abstract/?doi=pjbs.2004.1037.1039
DOI: 10.3923/pjbs.2004.1037.1039
URL: https://scialert.net/abstract/?doi=pjbs.2004.1037.1039