Traditionally fermented foods as a source of starter cultures and probiotics

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KARAHAN A. G., Çakmakçı M. L.

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

• Yayın Türü: Bildiri
• Süleyman Demirel Üniversitesi Adresli: Evet