| dc.creator | Çakmakçı, Mehmet Lütfü | |
| dc.creator | KARAHAN, AYNUR GÜL | |
| dc.date | 2015-09-30T21:00:00Z | |
| dc.date.accessioned | 2020-10-06T11:25:06Z | |
| dc.date.available | 2020-10-06T11:25:06Z | |
| dc.identifier | d67619a8-8af2-4273-a66b-d1fa01924a0b | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/d67619a8-8af2-4273-a66b-d1fa01924a0b/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/73195 | |
| dc.description | ||
| dc.language | eng | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Traditionally fermented foods as a source of starter cultures and probiotics | |
| dc.type | info:eu-repo/semantics/conferenceObject |
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