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A View on Volatile Compounds of Kars Gruyere Cheese, a Traditional Cheese in Turkey
by Asya ÇETİNKAYA and Güzin KABAN
American Journal of Food Science and Technology. 2017, 5(1), 6-10. DOI: 10.12691/ajfst-5-1-2
Pub. Date: November 26, 2016Views: 14119Downloads: 12849
cheese Gruyere volatile compounds SPME GC/MS
Abstract Full Text PDF (244 KB) Full Text HTML Full Text ePUB (169 KB)
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