Investigating the suitability of acid whey in the manufacture of cornichon pickles.

dc.date.accessioned	2021-06-08T09:11:38Z
dc.date.available	2021-06-08T09:11:38Z
dc.date.issued	2020
dc.identifier.issn	0022-0302
dc.identifier.uri	https://hdl.handle.net/20.500.12619/96028
dc.description	Bu yayının lisans anlaşması koşulları tam metin açık erişimine izin vermemektedir.
dc.language	English
dc.language.iso	eng
dc.publisher	ELSEVIER SCIENCE INC
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Investigating the suitability of acid whey in the manufacture of cornichon pickles.
dc.type	Meeting Abstract
dc.identifier.volume	103
dc.identifier.startpage	76
dc.identifier.endpage	77
dc.relation.journal	JOURNAL OF DAIRY SCIENCE
dc.identifier.eissn	1525-3198
dc.contributor.author	Ozturk, O.
dc.contributor.author	Cebeci, S.
dc.contributor.author	Yemis, O.
dc.contributor.author	Mehmetoglu, A. C.
dc.contributor.author	Ozturk, M.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı