Effect of packing pH values on the crumbliness of fresh Turkish White cheese

dc.date.accessioned	2020-10-21T06:44:49Z
dc.date.available	2020-10-21T06:44:49Z
dc.date.issued	2020
dc.date.issued	2020/09/08
dc.identifier.citation	Bulduk K, Ozturk M.,.J Dairy Sci. 2020 Sep 4:S0022-0302(20)30666-4. doi: 10.3168/jds.2020-18610. Online ahead of print.
dc.identifier.uri	http://doi.org/10.3168/jds.2020-18610
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71339
dc.description	PMID = 32896408
dc.relation.isversionof	10.3168/jds.2020-18610
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Effect of packing pH values on the crumbliness of fresh Turkish White cheese
dc.type	article
dc.relation.journal	J Dairy Sci
dc.identifier.doi	10.3168/jds.2020-18610
dc.contributor.author	Pamuksuz T
dc.contributor.author	Bulduk K
dc.contributor.author	Ozturk M.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi