H. Turkoglu
Food Engineering Department, Agriculture College, Harran University, Sanliurfa, Turkey
Z. G. Ceylan
Veterinary Faculty, 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
H. Turkoglu, Z. G. Ceylan and K. S. Dayisoylu, 2003. The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 92-94.
DOI: 10.3923/pjn.2003.92.94
URL: https://scialert.net/abstract/?doi=pjn.2003.92.94
DOI: 10.3923/pjn.2003.92.94
URL: https://scialert.net/abstract/?doi=pjn.2003.92.94