Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods
The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”., Struga, Macedonia, 24 - 26 January 2013, pp.94, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Struga
- Country: Macedonia
- Page Numbers: pp.94
- Van Yüzüncü Yıl University Affiliated: No