Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE için istatistikler
Toplam ziyaret
| views | |
|---|---|
| Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE | 0 |
Aylık toplam ziyaret
| views | |
|---|---|
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
| Nisan 2025 | 0 |
