Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties için istatistikler
Toplam ziyaret
| views | |
|---|---|
| Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties | 2 |
Aylık toplam ziyaret
| views | |
|---|---|
| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
| Nisan 2025 | 1 |
| Mayıs 2025 | 0 |
| Haziran 2025 | 0 |
| Temmuz 2025 | 0 |
