Microbiology of cheese

Basit Öğe Kaydı
dc.authorscopusid58294234900
dc.contributor.authorHayaloglu A.A.
dc.date.accessioned2024-08-04T20:03:54Z
dc.date.available2024-08-04T20:03:54Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.doi10.1016/B978-0-12-818766-1.00272-5
dc.identifier.endpage237en_US
dc.identifier.isbn9780128187661
dc.identifier.isbn9780128187678
dc.identifier.scopus2-s2.0-85132541122en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage225en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-818766-1.00272-5
dc.identifier.urihttps://hdl.handle.net/11616/92191
dc.identifier.volume3en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofEncyclopedia of Dairy Sciences: Third editionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keyword]en_US
dc.titleMicrobiology of cheeseen_US
dc.typeBook Chapteren_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu