| dc.creator | ŞİMŞEK, BEDİA | |
| dc.creator | ÇELEBİ, MEHMET | |
| dc.date | 2019-08-07T21:00:00Z | |
| dc.date.accessioned | 2021-01-21T07:56:32Z | |
| dc.date.available | 2021-01-21T07:56:32Z | |
| dc.identifier | 2130fa83-9124-4da5-b917-beec90a6ff30 | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/2130fa83-9124-4da5-b917-beec90a6ff30/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/79479 | |
| dc.description | ||
| dc.language | eng | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | The Effect Of The Scalding Water Prepared With Whey On The TextureProperties Of Kashar Cheese | |
| dc.type | info:eu-repo/semantics/conferenceObject |
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