THE EFFECT OF ACIDIZERS ON THE MICROBIOLOGICAL, PHYSICOCEMICAL AND SENSORY PROPERTIES OF LOR CHEESE PRODUCED FROM WHEY

CAN Ö. P., GÖKSEL SARAÇ M., HASTAOĞLU E.

INTERNATIONAL MULTIDISCIPLINARY SCIENTIFIC RESEARCH CONGRESS, Sivas, Turkey, 4 - 06 July 2025, vol.3, pp.162-167, (Full Text)

• Publication Type: Conference Paper / Full Text
• Volume: 3
• City: Sivas
• Country: Turkey
• Page Numbers: pp.162-167
• Sivas Cumhuriyet University Affiliated: Yes