The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk için istatistikler
Toplam ziyaret
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| The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk | 2 |
Aylık toplam ziyaret
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| Haziran 2025 | 0 |
| Temmuz 2025 | 2 |
| Ağustos 2025 | 0 |
| Eylül 2025 | 0 |
| Ekim 2025 | 0 |
| Kasım 2025 | 0 |
| Aralık 2025 | 0 |
